Black Bean Lasagna
2 cans diced tomatoes and chiles, drained
1 small can tomato paste
(15 ounce) cans black beans, drained
1 teaspoon ground cumin
6 no-cook lasagna noodles
1 1/2 cups fat free ricotta cheese
2 cups shredded low-fat mozzarella cheese
1 1/2 cups chopped fresh cilantro
- In a small bowl, mix the tomatoes and tomato paste (a spicy pasta sauce
can be substituted).
- In a medium bowl, combine the beans, cumin and chili powder; lightly mash
the beans with a fork.
- Coat a 9-inch square pan with nonstick spray. Spoon 1/2 cup of the tomato
mixture into the bottom of the pan. Place 2 of the noodles on top of the sauce.
Top the noodles with 1/3 cup of the beans. 1/2 cup of the ricotta, 1/2 cup of
the mozzarella, 1/2 cup of the sauce and 1/2 cup of the cilantro. Repeat the
- Bake at 375 degrees F for 30 minutes.