Black Bean Lasagne

Name: Black Bean Lasagne
Yield: serves 12
Ingredients: 1 16-ounce can diced or stewed tomatoes; 1 12-ounce can tomato paste; 2 teaspoons salt; 1/2 teaspoon black pepper; 1/4 teaspoon garlic powder; 1 tablespoon dried oregano leaves; 1 small onion, finely chopped; 8 ounces lasagna noodles; 2 15-ounce cans black beans, rinsed and drained; 1 16-ounce container ricotta cheese; 16 ounces Cheddar cheese, shredded; 16 ounces mozzarella cheese, shredded

January 24, 2012

Everybody has a tried and true basic lasagne recipe, but occasionally it’s nice to try something different. Somewhere along the way, I decided to replace the meat with beans, and the result was a hit. This lasagne keeps well in the refrigerator, and if you have leftovers, they freeze well. When I was single and living in Nashville, I would cool this lasagne and freeze portions in individual freezer bags. It was perfect to pull one out of the freezer in the morning before I went to work in the studio, then microwave it for a minute or two when I got home in the evening.

Recipe notes

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