Recipe by Sharlene~W
A Tex-Mex kind of lasagna. I had this at a "100 Chefs for UNCF" banquet a few years back. (UNCF = United Negro College Fund) The chef, Jerry Richard was kind enough to share his recipe.
Top Review by *Parsley*
This is really a wonderful lasagna! I had a 30-oz can of black beans so I used the whole thing....I loved the "meaty" texture from the semi mashed beans. For the cheese, I used half cheddar and half mozzarella. This has a great tex-mex flavor without being too spicy for kids. I will definitley make this again. Thanx!
- 1 (15 ounce) can black beans, rinsed and drained (Progresso or Green Giant)
- 1 (28 ounce) can crushed tomatoes (Progresso)
- 3⁄4 cup onion, chopped
- 1⁄2 cup green bell pepper, chopped
- 1⁄2 cup salsa (Old El Paso Thick'n Chunky)
- 1 teaspoon chili powder
- 1⁄2 teaspoon cumin
- 1 cup light ricotta cheese
- 1⁄8 teaspoon garlic powder
- 1 egg
- 10 uncooked lasagna noodles
- 1 1⁄2 cups cheddar cheese or 1 1⁄2 cups mozzarella cheese, shredded (6 ounces)
Directions See How It's Made
- Heat oven to 350°F.
- Spray 13x9-inch baking dish with non-stick cooking spray.
- In a large bowl, mash beans slightly.
- Stir in tomatoes, onions, bell pepper, salsa, chili powder and cumin.
- Mix well.
- In a small bowl, combine ricotta cheese, garlic powder and egg; blend well.
- Spread 1 cup of tomato mixture over bottom of spray-coated baking dish.
- Top with half of noodles, overlapping slightly.
- Top with half of remaining tomato mixture.
- Spoon ricotta mixture over top, spread carefully.
- Top with half of cheese, then with remaining noodles, tomato mixture and cheese.
- Cover tightly with spray coated foil.
- Bake at 350°F for 40 to 45 minutes or until noodles are tender.
- Uncover, let stand 15 minutes before serving.