Ingredients
| 9 | lasagna noodles, uncooked | | 1 tbsp. | olive oil | | 1 | md. onion, chopped | | 3 cloves | garlic, minced | | 1 cup | water | | 2 tbsp. | cilantro, chopped | | 1-7/8 lb. | black beans, drained | | 15 oz. | stewed tomatoes | | 12 oz. | tomato paste | | 15 oz. | Ricotta cheese | | 1/2 cup | Parmesan cheese, grated | | 4 | md. egg whites | | 1/4 cup | parsley, chopped | | 8 oz. | Monterey Jack cheese, shredded |
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Instructions
Sauté onions & garlic in olive oil till tender. Add water, cilantro, beans, tomatoes, paste, reduce heat, simmer 15 minutes. Add reaming ingredients except jack cheese & noodles. Cook noodles as per directions. Layer noodles, bean mixture, jack, repeat, end with cheese. Bake 30 minutes at 350°F.
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