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Black Bean Lasagna I

"A yummy meatless pasta dish."

Ingredients :

• 9 lasagna noodles
• 1 pint part-skim ricotta cheese
• 1 egg
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 2 cloves garlic, minced
• 2 (16 ounce) cans black beans
• 1 (15 ounce) can tomato sauce
• 8 ounces shredded mozzarella cheese

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H30M

• In a large pot of lightly salted boiling water, cook the lasagna noodles 10 minutes, until al dente, and drain.
• In a bowl, blend the ricotta cheese and egg, and set aside. Preheat oven to 350 degrees F (175 degrees C). Coat a 3-quart baking dish with cooking spray.
• Spray a large skillet with cooking spray, and saute the onion, green bell pepper, and garlic until tender. Mash 1 can of black beans. Stir mashed black beans, whole black beans, and tomato sauce into skillet, and cook until heated through.
• Arrange 3 lasagna noodles in the bottom of the prepared baking dish, and layer with 1/3 each of the ricotta mixture, black bean mixture, and mozzarella cheese. Repeat twice.
• Bake 40 to 45 minutes in the preheated oven. Let stand 10 minutes before serving.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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