Everybody has a tried and true basic lasagne recipe, but occasionally it’s nice to try something different. Somewhere along the way, I decided to replace the meat with beans, and the result was a hit. This lasagne keeps well in the refrigerator, and if you have leftovers, they freeze well. When I was single and living in Nashville, I would cool this lasagne and freeze portions in individual freezer bags. It was perfect to pull one out of the freezer in the morning before I went to work in the studio, then microwave it for a minute or two when I got home in the evening.
Recipe information
Yield
serves 12
Ingredients
Preparation
Step 1
In a large saucepan, combine the tomatoes and their juices, the tomato paste, 2 cups water, and the salt, pepper, garlic powder, oregano, and onion. Bring to a boil over medium-high heat, then reduce the heat and simmer, uncovered, for 30 minutes.
Step 2
Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions. Drain the noodles well and spread them on a baking sheet to prevent them from sticking together.
Step 3
Preheat the oven to 375°F.
Step 4
Spread 1 cup of the prepared sauce in a 9 × 13 × 2-inch baking pan. Make three layers each of noodles, sauce, black beans, ricotta, Cheddar, and mozzarella, ending with mozzarella. Bake for 40 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving.
