Easy Black Bean Lasagna

Italy meets the Southwest in a cheese-rich concoction of salsa-laced tomato sauce, black beans and flat noodles.

  • prep time 20 min
  • total time 1 hr 20 min
  • ingredients 12
  • servings 10

Ingredients

1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
3/4
cup chopped onions
1/2
cup chopped green bell pepper
1/2
cup Old El Paso™ salsa
1
teaspoon chili powder
1/2
teaspoon cumin
1
cup light ricotta cheese
1/8
teaspoon garlic powder
1
egg
10
uncooked lasagna noodles
1 1/2
cups shredded Cheddar or mozzarella cheese (6 oz)
  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mash beans slightly. Stir in tomatoes, onions, bell pepper, salsa, chili powder and cumin; mix well.
  • 2 In small bowl, mix ricotta cheese, garlic powder and egg.
  • 3 Spread 1 cup of the tomato mixture over bottom of baking dish. Top with half of noodles, overlapping slightly. Top with half of remaining tomato mixture. Spoon ricotta mixture over top; spread carefully. Top with half of cheese, then with remaining noodles, tomato mixture and cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
  • 4 Bake 40 to 45 minutes or until noodles are tender. Uncover; let stand 15 minutes before serving.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    260
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    5g,
    5%
    ),
    Cholesterol
    45mg
    45%;
    Sodium
    450mg
    450%;
    Total Carbohydrate
    30g
    30%
    (Dietary Fiber
    4g
    4%
      Sugars
    5g
    5%
    ),
    Protein
    14g
    14%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    15%;
    Calcium
    25%;
    Iron
    15%;
    Exchanges:
    2 Starch; 1 High-Fat Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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