Black Bean Lasagna
October 2nd, 2007
This dinner is a lower-fat, healthier, Mexican version of one of my all-time favorite foods. Lasagna is like a drug to me, I lose all sense of self control when there is lasagna around. The tomato-y sauce, the gooey cheese, the Italian herbs and ground meat, noodles… ahh, lasagna is indeed one of those things I cannot resist.
Browsing through a diabetic cookbook I checked out from the local public library gave me the idea for this Black Bean Lasagna, made with some Southwest spices and Mexican cheeses. Mmm…. Mmm…
Replacing the ground beef or sausage with black beans makes this dish much better for you, and honestly, I liked it just as much as old-fashioned Italian-style lasagna. Here’s how I made it:
Black Bean Lasagna
serves 6
9 lasagna noodles
2 c. Queso cheese, shredded - this is fresh cheese, found near the cream cheeses in the grocery
2 c. Monterey Jack cheese, shredded
1 can black beans, rinsed and drained
1/2 c. fresh tomato, chopped
1/4 c. chopped green onions
cilantro, a few sprigs minced
1/2 t. chili powder
1/2 t. cumin
1/2 t. salt
1/4 t. pepper
1/2 t. minced garlic
1 can of V-8 or tomato juice
Unfortunately, this is not any easier to assemble than regular lasagna, except that you don’t have any ground meat to brown.
Start by boiling the lasagna noodles according to package directions. When mine are done, I like to place them in a bowl or pan of icy water. Set these aside for the time being.
Next, chop up the vegetables - the tomato, green onion, and cilantro. Add the spices and the beans and toss them all together, like one big, happy family.
Now you can shred and combine the cheeses. Shredding your own cheese is a way to save a few pennies at the grocery store, or you can save time and buy a Mexican blend that is all ready-to-go.
Layer like this: First, three noodles on the bottom of a greased pan, then sprinkle one-third of the cheese, and spoon about a third of the bean mixture. Repeat with noodles, cheese, beans. For the last layer, place the noodles, then the beans, and HOLD the cheese for a minute…
Pop the top of the can of V-8 and pour it over the entire thing. Watch the sides to make sure it won’t flow over, but mine took the whole 12 oz. can. THEN top with the last of the cheese. Cover with foil.
Bake at 375 for 30-45 minutes. Remove the foil for the last 10 minutes of baking so the cheese will turn a lovely golden brown. When it’s done, let it rest for 5-10 minutes - it will be easier to cut and serve that way.
Serve this with a fresh green salad, corn, or hominy.
Enjoy!
Entry Filed under: Casseroles, Food As Medicine, Recipes, Supper, meatless