Black Bean Lasagna

Well, Laura had this awesome recipe that Nate and I tried out on Tuesday. Black bean Lasagna was a hit with both Nate and I. He had quite a few servings and I have had it for lunch and dinner for almost 3 days in a row. I would definitely recommend this recipe to everyone. It was soooo good. Nate did say that it had too many beans...so next time i will only use one can of black beans. I think Laura also said that it was healthy too. I have added the recipe below as well. Let me know if you try it and what you think.

Black Bean Lasagne 350°

9 uncooked lasagna noodles 1 Tbsp vegetable oil

1 med onion, chopped 1 clove garlic finely chopped

1 c water 2 Tbsp chopped fresh cilantro

2 cans (15 oz) black beans, rinsed, drained 1(14 oz) can no salt whole tomato, undrain

2 cans (6 oz) no salt tomato paste 1 container (15 oz) ricotta cheese

½ c Parmesan-style cheese ½ c egg product or 4 egg whites

¼ c chopped fresh parsley 2 c shredded Monterey Jack cheese

*you can use tomato sauce instead of paste, just eliminate the water. Also, you can use cottage cheese instead of ricotta, and cheddar or mozzarella cheese instead of M.J.*

Preheat oven. Cook and drain noodles according to package directions. Rinse in hot water, drain. Heat oil in 12-in non-stick skillet over medium high heat. Cook garlic and onion in oil, stirring constantly, until onion is tender. Stir in water, cilantro, beans, tomatoes, tomato paste, breaking up tomatoes. Simmer uncovered 15 min, stir occasionally. Mix remaining ingredients in separate bowl(parsley, ricotta, parm and egg whites) except the Monterey Jack cheese. Layer 1/3 each noodles, bean mix, ricotta mix, and M.J. cheese in an ungreased 13x9x2 inch baking dish. Repeat layers twice. Bake uncovered 30-35 min or till hot and bubbly. Let stand 10-15 min before cutting.