*  Exported from  MasterCook  *

                            Black Bean Lasagna

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Beans & Rice                     Main Dishes
                Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   9                    Uncooked lasagna noodles *
   1      tablespoon    Olive oil
   1      medium        Onion; chopped
   2      cloves        Garlic; minced
   1      cup           Water
   2      tablespoons   Fresh cilantro; chopped
   2      cans          Black beans (15 oz ea); rinsed & drained
   1      can           Chopped tomatoes (14-1/2 oz), undrained
   2      cans          Tomato paste (6 oz ea)
  15      ounces        Light or nonfat ricotta cheese
     1/2  cup           Parmesan cheese; grated
     1/2  cup           Fat-free egg product or 4 egg whites
     1/4  cup           Fresh parsley; chopped
   2      cups          Light Monterey Jack cheese

Cook and drain noodles according to package directions (or see note).

While noodles are cooking, heat oil in a large skillet over
medium-high heat.  Cook onion and garlic in oil, stirring frequently,
until onion is tender. Stir in water, cilantro, beans, tomatoes, and
tomato paste, and reduce heat.  Simmer uncovered about 15 minutes,
stirring occasionally.  

In a medium bowl, combine remaining ingredients except Monterey Jack
cheese.  Preheat oven to 350 degrees F.

Layer one-third each of the noodles, bean mixture, ricotta mixture,
and then Monterey Jack cheese in a rectangular 13x9x2" baking dish. 
Repeat layers twice.  Bake uncovered for 30-35 minutes until hot and
bubbly.  Let stand 10-15 minutes before serving.  

    

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NOTES: * Ronzoni makes "oven ready" lasagna noodles that do not have
to be precooked (they cook with the prepared lasagna while baking).
I have used them with success.