Spinach Black Bean Lasagna, easy to put together
* Exported from MasterCook *
Spinach Black Bean Lasagna
Recipe By :Gail's Recipe Swap 43441/2
Serving Size : 6 Preparation Time :0:25
Categories : Beans Main Dishes
Tried & True Vegetarian
Amount Measure Ingredient -- Preparation Method
2 Large Egg -- lightly beaten
15 Ounces Ricotta Cheese (One Container)
10 Ounces Frozen Chopped Spinach -- thawed and drained
1/4 Cup Chopped Fresh Cilantro
1/2 Teaspoon Salt
4 Cups Monterey Jack Cheese With Peppers
2 Cans Black Beans -- Rinsed and drained
1 Jar Pasta Sauce (2 Lb, 13 Oz)
1/2 Teaspoon Ground Cumin
9 Lasagna Noodles -- precooked
Chopped Fresh Cilantro - Garnish
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 1/3 of bean mixture on bottom of a lightly greased 9x13 baking dish.
Layer with 3 noodles , half of spinach mixture, and 1 cup Monterey Jack cheese; repeat layers. Spread with 1/3 bean mixture; top with remaining 3 noodles and remaining bean mixture.
Bake, covered, at 350° for 1 hour; uncover and top with remaining Monterey Jack cheese. Bake 5 more minutes or until cheese melts. Garnish, if desired.
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Per Serving (excluding unknown items): 730 Calories; 5g Fat (5.9% calories from fat); 34g Protein; 138g Carbohydrate; 14g Dietary Fiber; 71mg Cholesterol; 249mg Sodium. Exchanges: 9 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat.
NOTES : 2/3/02 - used Ragu Old World Style pasta sauce.
* Exported from MasterCook *
Spinach Black Bean Lasagna
Recipe By :Gail's Recipe Swap 43441/2
Serving Size : 6 Preparation Time :0:25
Categories : Beans Main Dishes
Tried & True Vegetarian
Amount Measure Ingredient -- Preparation Method
2 Large Egg -- lightly beaten
15 Ounces Ricotta Cheese (One Container)
10 Ounces Frozen Chopped Spinach -- thawed and drained
1/4 Cup Chopped Fresh Cilantro
1/2 Teaspoon Salt
4 Cups Monterey Jack Cheese With Peppers
2 Cans Black Beans -- Rinsed and drained
1 Jar Pasta Sauce (2 Lb, 13 Oz)
1/2 Teaspoon Ground Cumin
9 Lasagna Noodles -- precooked
Chopped Fresh Cilantro - Garnish
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 1/3 of bean mixture on bottom of a lightly greased 9x13 baking dish.
Layer with 3 noodles , half of spinach mixture, and 1 cup Monterey Jack cheese; repeat layers. Spread with 1/3 bean mixture; top with remaining 3 noodles and remaining bean mixture.
Bake, covered, at 350° for 1 hour; uncover and top with remaining Monterey Jack cheese. Bake 5 more minutes or until cheese melts. Garnish, if desired.
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Per Serving (excluding unknown items): 730 Calories; 5g Fat (5.9% calories from fat); 34g Protein; 138g Carbohydrate; 14g Dietary Fiber; 71mg Cholesterol; 249mg Sodium. Exchanges: 9 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat.
NOTES : 2/3/02 - used Ragu Old World Style pasta sauce.