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The hottest peppers in the world are at Firehouse Pantry

Low-Fat Black Bean Lasagna
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Serves: 20
Prep. Time:

28 oz. jar spaghetti sauce
1/2 cup water
(2) 15 oz. cans black beans - rinsed, drained
1 1/2 cups low-fat ricotta cheese
1 egg
12 lasagna noodles - un-cooked
2 1/2 cups shredded low-fat mozzarella cheese

Ingredients at Firehouse Pantry

-Over low heat, simmer spaghetti sauce, water, and black beans.
-Meanwhile, in a small bowl, combine ricotta cheese and egg; set aside.
-Place 1 cup of the bean mixture on the bottom of a 9" X 13" baking dish.
-Place 3 pieces of uncooked lasagna noodles on top of the sauce.
-Spread about 2/3 cup of the ricotta mixture over the noodles.
-Top with 1 cup of the bean mixture.
-Sprinkle about 1/2 cup of the mozzarella on top.
-Repeat two layers of noodles, ricotta, bean mixture, and mozzarella.
-Place on the remaining 3 lasagna noodles and pour the remaining bean mixture over all.
-Top with remaining mozzarella. Cover with aluminum foil and bake in a 375 degree oven for 30 minutes.
-Remove foil and continue to bake another 15 minutes.

Make It A Meal: Serve with Italian Minestrone Soup and Bruschette like Carrabba's

Other Lasagna recipes on this site:

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