Black bean lasagna

 
                             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      15 oz. cans   black beans -- rinsed & drained
    1      14.5oz. can   chopped tomatoes, undrained
    2      6 oz. cans    tomato paste
   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 he
 at.  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 chees
 e.  Preheat oven to 350 degrees.
      Layer one-third each of the noodles, bean mixture, ricotta mixture, and th
 en Monterey Jack cheese in a rectangular 13x9x2"  baking dish.  Repeat layers t
 wice.  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 prec
 ooked (they cook with the prepared lasagna while baking).   I have used them wi
 th success.