Easy Black Bean Lasagna

can (15 oz) Progresso™ black beans, drained, rinsed

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

teaspoon chili powder

1/2

teaspoon cumin

cup light ricotta cheese

1/8

teaspoon garlic powder

egg

uncooked lasagna noodles

1 1/2

cups shredded Cheddar or mozzarella cheese (6 oz)

Hide Images

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

2 Starch; 1 High-Fat Meat;

*Percent Daily Values are based on a 2,000 calorie diet.