ISO: ISO: A black bean and salsa lasagna from Epicurious....

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J

judy-mass

Well-known member
Veggie files.

Back a bunch of years ago, dh found a recipe in Veggie files for a wonderful lasagna that used salsa, jack cheese and canned black beans, among other things, which, of course, we can't recall at this moment.

I tried searching the Veggie files using the currrent Epi search, and came up with nothing.

Does this ring any bells with anyone?

We'd love to make it again. We can certainly fake it, but the original was so good..........

TIA!

 
Of course the link doesn't work - what does over there? Anyway, here's the recipe

with their usual, lousy, unformatted text:

SPINACH-BLACK BEAN LASAGNA Makes 6 servings 2 large eggs, lightly beaten 1 (15-ounce) container ricotta cheese 1 (10-ounce) package frozen chopped spinach, thawed and well drained 1/4 cup chopped fresh cilantro 1/2 teaspoon salt 4 cups (16 ounces) shredded Monterey Jack cheese with peppers, divided 2 (16-ounce) cans black beans, rinsed and drained 1 (2-pound, 13-ounce) jar pasta sauce 1/2 teaspoon ground cumin 9 precooked lasagna noodles Garnish: chopped fresh cilantro STIR together first 5 ingredients and 1 cup Monterey Jack cheese; set aside. 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 13- x 9-inch baking dish. LAYER with 3 noodles, half of spinach mixture, and 1 cup Monterey Jack cheese; repeat layers. Spread with one-third bean mixture; top with remaining 3 noodles and remaining bean mixture. BAKE, covered, at 3500 for 1 hour; uncover and top with remaining Monterey Jack cheese. Bake 5 more minutes or until cheese melts. Garnish, if desired. Prep: 25 min.; Bake: 1 hr., 5 min.
http://www.southernliving.com

 
Could this be it? Rec: Mexican Lasagna

Mexican Lasagna

1-pound can pinto, pink, or black beans, drained and rinsed
14-oz. can diced or stewed tomatoes
4-oz. can chopped mild green chilies
2 cups frozen corn kernels, thawed
2 scallions, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
8 corn tortillas
1 1/2 cups grated Monterey Jack cheese or grated cheddar-style soy cheese
Reduced-fat sour cream or soy yogurt for topping (optional)

Preheat the oven to 400 degrees.
Combine the first 7 ingredients in a mixing bowl. Mix thoroughly.
Lightly oil a wide, 2-qt. casserole dish and layer as follows: 4 tortillas, overlapping one another; half of the bean mixture; half of the cheese. Repeat the layers. Bake the casserole for 12 to 15 min., or until the cheese is bubbly. Let stand for a minute or two, then cut into squares to serve. Top each serving, if desired, with a dollop of sour cream or soy yogurt.

Pat’s notes: quick, easy and tasty.

Source: Beryl in Rochester@Gail’s from Vegetarian Express by Nava Atlas and Lillian Kayte

 
Or what about this? Rec: Easy Black Bean Lasagna

Judy, this is the only one in Veg-files I found for a lasagne/lasagna using black beans and salsa. Sounds tasty.

Karen in Ottawa said:
Great Site! I made the Black Bean Lasagne...keeper, we loved it. Only change-diced toms not pureed (COMN). Thanks so much...many look like they are worth trying.

http://www.wisdairy.com/Recipes/_private/recipe_detail.aspx?recipeid=2087

EASY BLACK BEAN LASAGNA

Category: Entrée
Number of Servings: 8

1 15-ounce can black beans, rinsed and drained
1 28-ounce can crushed tomatoes, undrained
1 15-ounce can fat-free refried beans
3/4 cup onion, chopped
1/2 cup green bell pepper, chopped
3/4 cup chunky-style salsa
1 teaspoon chili powder
1/2 teaspoon cumin
8 ounces Cottage Cheese
1/8 teaspoon garlic powder (or 1 tsp. fresh garlic)
2 eggs
Salt and pepper to taste
10 lasagna noodles, uncooked
1-1/2 cups each Wisconsin Cheddar and Mozzarella cheese, shredded

Cooking Directions:
Heat oven to 350̊F. Spray a 9" x 13" baking dish with cooking spray. In a large bowl, combine black beans, tomatoes, refried beans, onion, green pepper, salsa, chili powder and cumin. Mix well. In a small bowl, combine Cottage cheese, garlic powder, eggs and salt and pepper. Spread 1 cup of the tomato mixture in bottom of baking dish.

Top with half of the noodles, overlapping slightly. Top with half of remaining tomato mixture. Spoon Cottage cheese mixture over the top, and top with half of the cheese, then the remaining noodles, tomato mixture and cheese.

Cover with spray-coated foil (can be refrigerated up to one day). Bake at 350̊F for 45 minutes, uncover and let stand 15 minutes before serving. (If refrigerated beforehand, add 15 minutes to baking time.)

http://www.wisdairy.com/Recipes/_private/recipe_detail.aspx?recipeid=2087

 
Actually, on reading it, it probably is the one!

dh, whose food memory isn't as good as mine most times, told me he did remember using a jar of pasta sauce...
We'll certainly give this one a go, and also save the others, as they all look good.
Thanks!

 
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