BLACK BEAN LASAGNA KINSTLINGER-BRUHN
Provided by Charlotte Kinstlinger-Bruhn
Categories Food Processor Bean Pasta Tomato Bake Vegetarian Mozzarella Parmesan Ricotta Gourmet
Yield Serves 8
Number Of Ingredients 18
Steps:
- Let the beans soak overnight in cold water to cover by 2 inches. Drain the beans and in a saucepan combine them with 4 1/2 cups water, 1 1/2 teaspoons of the salt, the bay leaf, and the pepper. Bring the water to a boil and simmer the beans for 1 1/4 hours, or until they are tender. Drain the beans and in the food processor purée 1 cup of them with 2 tablespoons of the oil, reserving the remaining beans.
- In a saucepan cook the onions and the garlic in the remaining 3 tablespoons oil over moderately low heat, stirring, until the onion is softened. Add the wine and boil the mixture, stirring, until the liquid is almost evaporated. Add the tomato purée, the crushed tomatoes, the sugar, the oregano, the remaining 3/4 tablespoon salt, and the reserved beans and simmer the sauce, stirring occasionally, for 1 hour. (Do not let the sauce come to a boil.) The sauce may be made in advance and frozen for 3 months.
- In a bowl combine the ricotta, the egg, the coriander, and 1/2 cup of the Parmesan. In a kettle of boiling salted water cook the noodles for 8 to 10 minutes, or until they are al dente, drain them in a colander, and rinse them under cold water. In a lightly oiled baking dish, 13 by 9 inches, arrange 3 of the noodles and over them spread half the ricotta mixture and then one third of the tomato bean sauce. Arrange one third of the mozzarella over the sauce and sprinkle it with one third of the remaining Parmesan. Layer 3 of the remaining noodles over the Parmesan, spread the puréed bean mixture and half the remaining tomato bean sauce over the noodles, and top the sauce with half the remaining mozzarella and half the remaining Parmesan. Arrange the 3 remaining noodles over the cheese, spoon the remaining ricotta mixture and tomato bean sauce over them, and top the sauce with the remaining mozzarella and Parmesan. Bake the lasagna in the middle of a preheated 375°F. oven for 30 to 35 minutes, or until it is bubbling.
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Twist Magic
[email protected]This recipe is a keeper! It's easy to make and it's always a hit with my family.
Sherlina Hart
[email protected]I'm not a big fan of black beans, but I really enjoyed this lasagna. The flavors were well-balanced and the lasagna was very cheesy.
Kirstie Amber
[email protected]This lasagna was so easy to make and it turned out so delicious! I will definitely be making this again.
Sabano Tracy
[email protected]This recipe is a great way to use up leftover black beans. It's also a healthier alternative to traditional lasagna.
Lwazi Phumula
[email protected]I made this for a potluck and it was a huge success! Everyone loved it.
Alexzedera Alexzedera
[email protected]This recipe was a disaster! The lasagna was dry and the filling was bland. I won't be making this again.
IsIs Haynes
[email protected]I've made this lasagna several times and it's always a hit! I love the combination of black beans and corn.
Rayan Bourhoumi
[email protected]This is now my go-to lasagna recipe. It's always a crowd-pleaser and it's so easy to make.
Decordiyon Jackson
[email protected]Loved this recipe! The lasagna was cheesy, flavorful, and easy to make.
Man_who_ate_his_shoes 1
[email protected]This recipe was a bit too bland for my taste. I added some extra spices and it was much better. The texture was great, though.
wanss Yass
[email protected]My husband and I made this last night and it was a HIT! We added some spicy Italian sausage to the filling and it gave it a nice kick. Will definitely be making this again!