Post by DorothyB on Jan 9, 2008 20:14:51 GMT -5
This really tastes better than it sounds! The black beans and pepper jack cheese give it a bit of a southwest spicy flavor.
Can be frozen and still tastes good - best NOT to wrap in foil when freezing. Freezer bags or plastic containers are good.
Spinach-Black Bean Lasagna
From Southern Living Home for The Holidays Magazine, Fall 2006
Makes 6 servings (for those of us eating healthy, this is at least 8 servings)
2 large eggs, lightly beaten
1 (15-oz) container ricotta cheese
1 (10-oz) package frozen chopped spinach, thawed and well drained
1/4 cup chopped fresh cilantro ( I omit this)
1/2 teaspoon salt
4 cups (16 oz) shredded Monterey Jack cheese with peppers, divided (I use pepper jack cheese)
2 (16-oz) cans black beans, rinsed and drained
1 (2-lb, 13-oz) jar pasta sauce (I use spaghetti sauce)
1/2 teaspoon ground cumin
9 dried precooked lasagna noodles (found w/ dry pasta and these are dry)
Garnish: chopped fresh cilantro ( I omit this)
1. Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside.
2. Mash beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread one-third of bean mixture on bottom of a lightly greased 13x9-inch baking dish.
3. Layer with 3 noodles, half of spinach mixture, and 1 cup Monterey Jack cheese; repeat layers. Top with remaining 3 noodles and remaining bean mixture.
4. Bake, covered, at 350 degrees for 1 hour; uncover and top with remaining 1 cup Monterey Jack cheese.
5. Bake 5 more minutes or until cheese melts. Garnish if desired.
Can be frozen and still tastes good - best NOT to wrap in foil when freezing. Freezer bags or plastic containers are good.
Spinach-Black Bean Lasagna
From Southern Living Home for The Holidays Magazine, Fall 2006
Makes 6 servings (for those of us eating healthy, this is at least 8 servings)
2 large eggs, lightly beaten
1 (15-oz) container ricotta cheese
1 (10-oz) package frozen chopped spinach, thawed and well drained
1/4 cup chopped fresh cilantro ( I omit this)
1/2 teaspoon salt
4 cups (16 oz) shredded Monterey Jack cheese with peppers, divided (I use pepper jack cheese)
2 (16-oz) cans black beans, rinsed and drained
1 (2-lb, 13-oz) jar pasta sauce (I use spaghetti sauce)
1/2 teaspoon ground cumin
9 dried precooked lasagna noodles (found w/ dry pasta and these are dry)
Garnish: chopped fresh cilantro ( I omit this)
1. Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside.
2. Mash beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread one-third of bean mixture on bottom of a lightly greased 13x9-inch baking dish.
3. Layer with 3 noodles, half of spinach mixture, and 1 cup Monterey Jack cheese; repeat layers. Top with remaining 3 noodles and remaining bean mixture.
4. Bake, covered, at 350 degrees for 1 hour; uncover and top with remaining 1 cup Monterey Jack cheese.
5. Bake 5 more minutes or until cheese melts. Garnish if desired.
