Thursday, April 9, 2015
Vegetarian Black Bean Lasagna
*Recipe from Debi Scadden
1/2 green bell pepper
2 cans Rotel
2 cans black beans, drained
2 cloves garlic, minced
Salt and pepper
1-2 Tbls. olive oil or butter
8 oz. cream cheese, softened
8 oz. Ricotta cheese
Precook 9-12 lasagna noodles, cool and ready for assembly
2-3 cups shredded Mexican Fiesta Cheese
2-3 cups shredded mozzarella cheese
In a large pot of water, boil the lasagna noodles until tender. Remove the noodles and drain from the water and set aside to cool. Cut the green bell pepper into small pieces, along with the half of an onion. In a saute pan, add a tablespoon of butter or olive oil and heat the pan to medium heat. Add the onion and bell pepper and saute until they are tender and soft. Add the garlic, season with salt and pepper and then add the black beans that have been drained. Add the can of Rotel to the bean mixture and turn off the heat.
In a mixing bowl, mix together the cream cheese and ricotta cheese until smooth. Season with a little more salt and pepper.
Spray a 9x13 pan with cooking spray. Place a layer of the cooked noodles on the bottom of the pan, followed by 1/3 of the Rotel/bean mixture. Drop in teaspoons the soft cheese mixture and try to spread the best you can. Sprinkle with 1/3 of each of the shredded cheese. Repeat this order, ending with a layer of noodles and grated cheese.
Bake covered in foil for 40 minutes. Remove the foil the last 5 minutes if the top layer of cheese needs to melt. Cool for 10 minutes and then cut into pieces. Garnish with cilantro or fresh parsley if you desire.