Vegetarian Southwest Lasagna

Submitted by Bill Woodward

"Vegetarian lasagna made with black beans, kidney beans, and ro-tel tomatoes. A modified version of a recipe from a ro-tel can."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 10

ingredients

• 9 lasagna noodles
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can red kidney beans, drained
• 1 (15 ounce) can black beans, drained and rinsed
• 2 cups frozen sweet corn (optional)
• 1 (10 ounce) can Ro-Tel tomatoes
• 15 ounces ricotta cheese
• 1 egg
• 1⁄4 cup chopped cilantro
• 8 ounces shredded monterey jack cheese

directions

1. Cook the lasagna noodles as directed.
2. Preheat the oven to 425 degrees. Roast the corn at 425 degrees for 20 minutes until browned.
3. In a medium saucepan, combine the tomato sauce, beans, corn, and ro-tel tomatoes. Simmer for 10 minutes.
4. In another bowl, combine the ricotta cheese, egg, and cilantro.
5. In a 9x13 baking dish, layer 1/3 cooked noodles, 1/3 cheese filling, 1/3 sauce, and 1/3 Monterey Jack cheese. Repeat to make three layers.
6. Bake at 425 degrees for 20 minutes.

Reviews

[Sharon123]

My husband, daughter and I enjoyed this dish. I halved the recipe and served it for lunch. Thanks Bill!