Black Bean Lasagna
Submitted by: Christine Stearns, Egyptian Electric Cooperative Association
rinsed and drained
Ragu Chunky Garden Vegetable sauce
small-curd cottage cheese
(does not have to be oven ready)
mushrooms, fresh or canned
Preheat oven to 350 F.
Puree black beans and set aside.
Combine Ragu and water and pour 1/2 cup into bottom of 9x13-inch baking dish. Set aside.
Add remaining Ragu mixture to pureed beans, blend and set aside.
In large bowl, blend cottage cheese, eggs, parmesan cheese, garlic powder, oregano and pepper until creamy. Set aside.
In separate bowl, mix onion, green pepper, mushrooms and carrots, and set aside.
To assemble, place three pieces of uncooked lasagna in baking dish and top with half of the bean mixture followed by half of the cottage cheese mixture.
Sprinkle with a little Parmesan cheese followed by 1/2 bag of fresh spinach, loosely layered.
Add a third of mozzarella followed by half of the fresh vegetable mixture.
Add another layer of noodles and repeat steps from above. Finish with a layer of mozzarella.
Spray one side of a sheet of foil with cooking spray and tightly cover dish. Add another layer of foil to double cover.
Bake for 40 minutes. Uncover and bake for 10-15 minutes until cheese is browned. Let set up before serving.
Nutrition information: 711 calories; 7.9g fat; 535mg sodium; 119g carbohydrates; 43.4g protein.