May 2009- Black Bean Lasagna

I make this dish a lot when I have guests over. I'm always nervous that people will think my food is "weird" so I stick to the tried and true when company comes. This is a recipe that people always say they like (and it seems sincere). It is also one of the first vegetarian recipes I started making. Give it a try--you won't be sorry.

Black Bean Lasagna 10 no-cook lasagna noodles 2 cups spaghetti sauce 1 cup salsa 1 tsp. EACH cumin & minced garlic 2 (15 oz) cans black beans, rinsed and drained 15 oz. ricotta cheese, lowfat 1 egg 1/4 c. skim milk 1/3 c. grated Parmesan cheese 2 cups grated Mozzarella cheese Directions: Combine sauce, salsa, cumin, garlic and beans. Combine ricotta, egg, milk and Parmesan. Layer in a 9x13 pan, starting with a thin layer of sauce, noodles, ricotta, more sauce, then cheese. Repeat to make 3 layers. Bake at 350 for 30-45 minutes. You can also use regular noodles, simply cook before proceeding with recipe.