Apr 22, 2008

Vegetarian: Black Bean Lasagna

I love making vegetarian lasagna - there are several varieties that I am partial too, but this one with a Mexican twist is my favorite (of course- its black beans!). I usually only make things that are relatively fast - this requires roasting the tomatoes for 2 hours and thus definitely does not qualify. But, thanks to the wonders of teh interwebs and smart cards, I worked from home today (thank you Microsoft!) and was able to get an early start. Normally, I wouldn't have time to make this one on a week night :)

Black Bean Lasagna

3 pounds roma tomatoes, thinly sliced
1 or 2 tablespoons olive oil
3 cloves garlic, crushed
1 cup chopped fresh cilantro
Juice from one Lime
1/2 yellow onion, diced
lasagna noodles (prepare according to directions - I buy the kind you don't have to boil)
2 cans (15-oz.) black beans, drained
1/4 cup vegetable stock
3 teaspoons ground cumin
1 teaspoon chili powder
ground black pepper
2 teaspoons Tapatio
2 teaspoons Chipotle hot sauce
16 ounces ricotta cheese
3 cups Monterey Jack cheese, finely grated

Preheat oven to 250. Arrange tomato slices in a baking sheet lined with parchment paper. Sprinkle with olive oil and garlic and diced onion and bake 2 hours.

Blend in a blender or food processor with cilantro and lime and pinch or two of salt, until smooth.

Preheat oven to 350°F.

Combine black beans, vegetable broth, cumin and chili powder and tapatio and chipotle sauce in a large bowl. Mash with a potato masher or big spoon until well combined and 'pasty'.

In another bowl, combine ricotta, a bit of salt and about 2½ cups of the Monterey Jack cheese.

In a 13x9-inch baking dish, alternately layer tomato mixture, noodles, beans and cheese mixture. Top with remaining Monterey Jack cheese.

Bake for 35 to 40 minutes or until cheese is browned and edges are bubbly. Let stand before serving.

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