Black Bean Lasagna
Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Black Bean Lasagnan at home. This lacto ovo vegetarian recipe serves 8 and costs $1.79 per serving. One portion of this dish contains around 24g of protein, 24g of fat, and a total of 554 calories. It is brought to you by Citronlimette. 4186 people found this recipe to be delicious and satisfying. Head to the store and pick up canned black beans, red bell pepper, salsa, and a few other things to make it today. It works well as a main course. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 93%, this dish is great. Similar recipes include Black Bean Lasagna, Black Bean Lasagna, and Black Bean Lasagna Rolls.
Servings: 8
Ingredients:
2 cans black beans, drained
1 cup chopped celery
1 teaspoon coriander
1 8oz. container cream cheese
2 teaspoons cumin
2 eggs, lightly beaten
4 Tablespoons chopped fresh cilantro
3 garlic cloves, minced
1½ cups chopped green pepper
2 cups shredded Monterey Jack cheese
2 Tablespoons olive oil
2 cups chopped onion
12 no-boil lasagna noodles
1½ cups chopped red bell pepper
1 16oz. bottle salsa
1 can diced tomato
Equipment:
oven
frying pan
Cooking instruction summary:
Preheat oven to 375FHeat oil in a large skillet over medium high heat. Add onion, celery, peppers and garlic. Saute 5 minutes.Add tomato, cumin, coriander and cook 3-4 minutes.Add beans and cook another 3 minutesRemove from heat and cool slightly. Stir in cilantro, cream cheese and eggs.Spread 4 Tablespoons salsa in bottom of 13×9 pan lightly oil. Arrange 4 noodles, overlapping slightly over salsa and top with half the bean mixture, ½ cup cheese and 4 Tablespoons salsa.Repeat layers, ending with noodles. Spread remaining salsa over noodles and sprinkle some cheese.Cover and bake at 375F for about 40 minutes. Uncover and bake another 10-15 minutes or until cheese melted.
Step by step:
1. Preheat oven to 375F
2. Heat oil in a large skillet over medium high heat.
3. Add onion, celery, peppers and garlic.
4. Saute 5 minutes.
5. Add tomato, cumin, coriander and cook 3-4 minutes.
6. Add beans and cook another 3 minutes
7. Remove from heat and cool slightly. Stir in cilantro, cream cheese and eggs.
8. Spread 4 Tablespoons salsa in bottom of 13×9 pan lightly oil. Arrange 4 noodles, overlapping slightly over salsa and top with half the bean mixture, ½ cup cheese and 4 Tablespoons salsa.Repeat layers, ending with noodles.
9. Spread remaining salsa over noodles and sprinkle some cheese.Cover and bake at 375F for about 40 minutes. Uncover and bake another 10-15 minutes or until cheese melted.
Nutrition Information:
covered percent of daily need
