Ingredients
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1 (15 ounce) can black beans, rinsed and drained (Progresso or Green Giant)
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1 (28 ounce) can crushed tomatoes (Progresso)
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3/4 cup onion, chopped
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1/2 cup salsa (Old El Paso Thick'n Chunky)
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1 teaspoon chili powder
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1/2 teaspoon cumin
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1 cup light ricotta cheese
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1/8 teaspoon garlic powder
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10 uncooked lasagna noodles
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1 egg
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1 1/2 cups cheddar cheese or 1 1/2 cups mozzarella cheese, shredded (6 ounces)
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1/2 cup green bell pepper, chopped
Instructions
- Heat oven to 350°F.
- Spray 13x9-inch baking dish with non-stick cooking spray.
- In a large bowl, mash beans slightly.
- Stir in tomatoes, onions, bell pepper, salsa, chili powder and cumin.
- Mix well.
- In a small bowl, combine ricotta cheese, garlic powder and egg; blend well.
- Spread 1 cup of tomato mixture over bottom of spray-coated baking dish.
- Top with half of noodles, overlapping slightly.
- Top with half of remaining tomato mixture.
- Spoon ricotta mixture over top, spread carefully.
- Top with half of cheese, then with remaining noodles, tomato mixture and cheese.
- Cover tightly with spray coated foil.
- Bake at 350°F for 40 to 45 minutes or until noodles are tender.
- Uncover, let stand 15 minutes before serving.