- 1 − 28 ounce jar tomato pasta sauce
- 1/2 cup water
- 2 cans (15 ounce) black beans, rinsed and drained
- 1 3/4 cups lowfat ricotta cheese
- 1 egg
- 12 uncooked lasagna noodles
- 2 1/2 cups shredded skim mozzarella cheese
Instructions :
- Preheat oven to 375F. Over low heat, simmer tomato sauce, water, and black beans.
- Meanwhile, in a small bowl, combine ricotta cheese and egg. Set aside.
- Using a 9 X 13 inch baking dish, place 1 cup of the bean/sauce mixture on the bottom of the dish.
- Place 3 pieces of uncooked lasagna noodles on top of the sauce.
- Next, spread about2/3 cup of the ricotta mixture over the noodles.
- Top with 1 cup of thebean/sauce mixture, lastly about 1/2 cup of the mozzarella.
- Repeat two layers of noodles, ricotta, bean/sauce, and mozzarella.
- Then place on the remaining 3 lasagna noodles and pour the remainingbean/sauce mixture over all.
- Top with remaining mozzarella.
- Cover withfoil and bake at 375F for 30 minutes.
- Remove foil and continue to bakeanother 15 minutes.
- Remove from oven and let stand for 15 minutesbefore cutting.
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