Black Bean Lasagna
1 (15 oz) container ricotta cheese or equivalent amount
yogurt cheese
1 (10 oz) package frozen chopped spinach, thawed and
drained well
1/4 cup fresh cilantro, chopped
1/2 teaspoon sea salt
4 cups (16 oz) shredded Organic Monterey Jack cheese
or soy cheese
2 (16 oz) cans black beans, rinsed and drained
1 (26 oz) jar prepared organic pasta sauce
1/2 teaspoon ground cumin
9 whole wheat lasagna noodles
Serves 8
Preheat oven to 350°.
Cook lasagna noodles according to package instructions. Drain and set aside.
Mix together ricotta or yogurt cheese, spinach, cilantro, sea salt and 1 cup of shredded cheese.
In a large bowl mash beans with a potato masher or fork; stir in pasta sauce and ground cumin.
Spread a thin layer of this mixture on the bottom of an oiled 9 x 13 casserole dish.
Layer 3 noodles, 1/3 bean mixture, half of spinach mixture and 1 cup cheese. Repeat layers, ending
with remaining bean mixture.
Cover with foil and bake at 350° for 1 hour. Uncover and top with remaining shredded cheese. Bake
an additional 5 minutes until cheese melts.
Garnish with additional chopped cilantro. Let set for 10 minutes before serving.
3918 Ruger Drive • Royse City, Texas 75189 • 888.442.2124
http://www.bioinnovations.net/
http://www.bioinnovations.net/