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
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.