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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Marshal Mlambo
[email protected]Meh.
Arslan Yousaf
[email protected]I loved this lasagna! It was so easy to make and it tasted amazing. I will definitely be making this again.
Ssegirinya Jovan
[email protected]This lasagna was a bit too cheesy for my taste. I think I'll try a different recipe next time.
Chandrika Kalyani
[email protected]I'm not a big fan of black beans, but I was pleasantly surprised by this lasagna. It was very flavorful and the black beans added a nice texture.
Qasim Jamshaid
[email protected]Overall, I thought this lasagna was pretty good. It was easy to make and it tasted good. I would definitely make it again.
Khuliso Nemandala
[email protected]This recipe was a bit too time-consuming for me. I think I'll try a different black bean lasagna recipe next time.
Trisala Rajbansi
[email protected]I had some trouble finding no-boil lasagna noodles, so I used regular noodles and boiled them first. It turned out fine, but I think it would have been better with the no-boil noodles.
Hanan Elsayd
[email protected]This lasagna was a bit bland for my taste. I think it needed more seasoning.
Hassaan Rabbani
[email protected]Delicious! I added some extra spices to give it a little kick. Yum!
MR RUOK
[email protected]This was a great recipe! I made it for a potluck and it was a huge hit. Everyone loved it.
Sharwan Kumar
[email protected]I followed the recipe exactly and it turned out perfect! The lasagna was cheesy, flavorful, and the black beans added a nice touch. Highly recommend!
Ammar Gujjar
[email protected]This lasagna was so easy to make and it tasted amazing! My kids loved it and it's a great way to get them to eat their veggies.
Tj Collins
[email protected]I was skeptical about this recipe, but it turned out to be delicious! The black beans added a nice protein boost and the sauce was very flavorful. Will definitely make again!
Ashiq Raees
[email protected]This black bean lasagna was a hit with my family! The flavors were perfectly balanced and the texture was amazing. I will definitely be making this again.