Black Bean Lasagna

Name: Black Bean Lasagna
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 425 grams can black beans, rinsed and drained; 171 grams canned pinto beans, rinsed and drained; 794 grams can crushed tomatoes; 2 Tbsps canola oil; 0 teaspoons cayenne pepper; 2 teaspoons chili powder; 1 egg white, beaten; 4 7-inchs flour tortillas (7 inches), halved; 2 Tbsps minced fresh parsley; 4 to 6 garlic cloves, minced; 1 medium green pepper, chopped; 1 teaspoon ground cumin; 1 Tbsp chopped seeded jalapeno pepper; 1 large onion, chopped; 425 grams carton ricotta cheese; 2 teaspoons salt; 227 grams cups shredded cheddar cheese

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Black Bean Lasagnan at home. One serving contains 283 calories, 14g of protein, and 15g of fat. This recipe serves 12. It works well as a very affordable main course. This recipe from Taste of Home requires jalapeno pepper, pinto beans, chili powder, and canolan oil. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 1 hour. If you like this recipe, you might also like recipes such as Black Bean Lasagna, Black Bean Lasagna, and Black Bean Lasagna.

Instructions

In a large saucepan, saute onion and green pepper in oil until tender.

Ingredients you will need

Green Pepper

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add garlic; cook 1 minute longer. Stir in the tomatoes, salt, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the black beans and pinto beans.

Ingredients you will need

Ground Cayenne Pepper

Black Beans

Pinto Beans

Tomato

Garlic

Cumin

Salt

Heat through.

In a large bowl, combine the ricotta cheese, egg white, parsley and jalapeno.

Ingredients you will need

Ricotta Cheese

Egg Whites

Jalapeno Pepper

Parsley

Equipment you will use

Bowl

Spread a third of the bean mixture into a greased 13-in. x 9-in. baking dish. Top with half of the cheddar cheese, tortillas and ricotta mixture. Repeat layers.

Ingredients you will need

Cheddar Cheese

Tortilla

Ricotta Cheese

Spread

Equipment you will use

Baking Pan

Spread remaining bean mixture over top.

Ingredients you will need

Spread

Cover and bake at 350° for 30-35 minutes or until bubbly.

Equipment you will use

Oven

Let stand for 15 minutes before cutting.

Equipment

Ingredients

Servings:

425grams

can black beans, rinsed and drained 171grams

canned pinto beans, rinsed and drained 794grams

can crushed tomatoes 2Tbsps

canola oil 0teaspoons

cayenne pepper 2teaspoons

chili powder 1

egg white, beaten 47-inchs

flour tortillas (7 inches), halved 2Tbsps

minced fresh parsley 4

to 6 garlic cloves, minced 1medium

green pepper, chopped 1teaspoon

ground cumin 1Tbsp

chopped seeded jalapeno pepper 1large

onion, chopped 425grams

carton ricotta cheese 2teaspoons

salt 227grams

cups shredded cheddar cheese

Recommended wine: Chianti, Montepulciano, Sangiovese

Chianti, Montepulciano, and Sangiovese are my top picks for Lasagne. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. The Antinori Badian a Passignano Chianti Classico Gran Selezione with a 4.6 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.

Antinori Badia a Passignano Chianti Classico Gran Selezione

The wine, one with an important impact, shows an intense ruby red in its tonality. It is complex on the nose with aromas of red berry fruit, raspberries, blackberries, and ripe cherries in addition to its notes of spice and licorice on the finish. The flavors are ripe and sweet and are sustained by substantial tannins, round and ample in support of the supple and velvety structure. Long and persistent, its tonic acidity is a classic characteristic of the Sangiovese cultivated at the Badia a Passignano.