Black Bean Lasagna

Who doesn't drool at the thought, sight, smell or taste of lasagna?:)

My Black Bean Lasagna:

• 2--16 oz cans black beans, rinsed, drained and slightly mashed (I do the dry bean method)
• 1 cup of salsa
• 2 cups of meatless spaghetti sauce
• 1 tsp garlic, minced
• 1 tsp ground cumin
• 15 oz container of ricotta
• 1/3 cup parmesan or romano cheese
• 1 egg white
• 1/4 cup milk
• 6 oven ready lasagna noodles (or use cheese ravioli)
• 1 cup monterey jack cheese, shredded
• 1 cup mozzarella cheese, shredded

preheat oven to 350 degrees.
Combine beans, salsa, sauce, garlic and cumin.
In another bowl, stir together ricotta, parmesan, egg white and milk.

Assemble lasagna in a 9x13 glass dish.
Cover with foil and bake for 30 minutes. Uncover and bake for 15 minutes. Broil for another minute at the end to make it look pretty:)






My mama's tangy, thick, yet sweet and savory Italian Sauce! (sorry, I don't have permission to publish this, but, I'm guessing she won't have me arrested:) It took her years to perfect the perfect blend of seasonings and flavors, and HOLY COW is this good!


Mama's Italian Red Sauce

• 4--3 oz cans of tomato paste
• 2--15 oz cans tomato sauce
• one small onion chopped
• season to taste:
• fresh basil
• roasted garlic
• 1/4 cup brown sugar
• cracked black pepper
• oregano or Italian seasoning
• pinch of salt
• 4 cups of water in slow cooker
  
• 5 cups of water on stovetop