9 no-boil lasagna noodles
1 Tbs vegetable oil
2 Tbs dried minced onion
1 clove garlic, minced
1 cup water
2 Tbs chopped cilantro
2 cans (15 oz each) black beans, rinsed and dried
1 can (14.5 oz) whole tomatoes, undrained
2 cans (6 oz each) tomato paste
15 oz ricotta cheese
1/2 cup grated Parmesan cheese
4 egg whites
1/4 cup chopped parsley
2 cups shredded monterey jack cheese
1) Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, water, cilantro, beans, tomatoes and tomato paste in oil, breaking up tomatoes; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.
2) Mix the remaining ingredients in a separate bowl, except the monterey jack cheese.
3) Heat oven to 350F. Layer 1/3 each of the noodles, bean mixture, ricotta mixture and monterey jack cheese in ungreased rectangular baking dish, 13x9x2 inches. Repeat layers twice.
4) Bake uncovered 30 to 35 minutes, or until hot and bubbly. Let stand 10 to 15 minutes before cutting.
Review: This was a super yummy dish. We misread the instructions and mixed the ricotta cheese mixture with the tomato and bean mixture. Therefore, I typed the instructions out more clearly in my blog! It still came out fine, maybe just a thinner sauce than it should have been. This definitely made a lot of food and we had a lot of leftovers!
I made this again on 11/28/2010. I made the layers correctly this time. I also substituted cheddar for the monterey, as we recently bought the 20 cup bag of shredded cheddar from Costco. That's more cheese than I originally thought it was!! So, yes this was just as delicious as the first time. Yum.
1 Tbs vegetable oil
2 Tbs dried minced onion
1 clove garlic, minced
1 cup water
2 Tbs chopped cilantro
2 cans (15 oz each) black beans, rinsed and dried
1 can (14.5 oz) whole tomatoes, undrained
2 cans (6 oz each) tomato paste
15 oz ricotta cheese
1/2 cup grated Parmesan cheese
4 egg whites
1/4 cup chopped parsley
2 cups shredded monterey jack cheese
1) Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, water, cilantro, beans, tomatoes and tomato paste in oil, breaking up tomatoes; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.
2) Mix the remaining ingredients in a separate bowl, except the monterey jack cheese.
3) Heat oven to 350F. Layer 1/3 each of the noodles, bean mixture, ricotta mixture and monterey jack cheese in ungreased rectangular baking dish, 13x9x2 inches. Repeat layers twice.
4) Bake uncovered 30 to 35 minutes, or until hot and bubbly. Let stand 10 to 15 minutes before cutting.
Review: This was a super yummy dish. We misread the instructions and mixed the ricotta cheese mixture with the tomato and bean mixture. Therefore, I typed the instructions out more clearly in my blog! It still came out fine, maybe just a thinner sauce than it should have been. This definitely made a lot of food and we had a lot of leftovers!
I made this again on 11/28/2010. I made the layers correctly this time. I also substituted cheddar for the monterey, as we recently bought the 20 cup bag of shredded cheddar from Costco. That's more cheese than I originally thought it was!! So, yes this was just as delicious as the first time. Yum.
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