No Image
prep time
30 Min
cook time
1 Hr 45 Min
method
---
yield
4-6 serving(s)
Ingredients
- 12 - lasagna noodles
- 2 tablespoons olive oil
- 1 cup yellow onion, med diced
- 1/2 cup green peppers, med. diced
- 3 cloves garlic minced
- 1 cup zucchini, med. diced
- 1 teaspoon ground cumin
- 11/2 teaspoons dried oregano
- 11/2 teaspoons chili powder
- 1/2 teaspoon black pepper
- 2-5 ounces cans black beans, rinsed and drained
- 11/2 cups frozen corn, rinsed and drained
- 3/4 cup sliced black olives
- 1/2 cup fresh cilantro, chooped fine
- 41/4 cups marinara sauce
- 1 cup tomato salsa
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup parmesan cheese
- 2 cups shredded colby/monterey jack cheese
- 1 large egg
- 1 cup sour cream
How To Make southwestern black bean lasagna
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Step 1Step one: preheat oven to 350F Cook noodles according to package directions #2-Heat oil in a large saute pan over medium heat. Saute onion 3-4 min. add green and red pepper, garlic and zucchini; saute 3 min. #3-Stir in cumin, oregano, chili powder, salt and pepper; cook 1 min.
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Step 2#4- add black beans, corn, black olives, cilantro, marinara sauce and salsa. Bring to a simmer, and cook 3 min.. remove from heat. #5- In a medium bowl, combine ricotta, mozzarella, parmesan, jack/colby egg; mix well.
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Step 3#6- to assemble, spread about 1 cup of black bean mixture, into bottom of a 3qt. baking dish. Arrange 3 noodles over black bean mixture, top with 1/4 of bean mixture and sprinkle with 1/3 cheese, repeat ending with bean miture on top. #7- Cover with foil and bake 45 min. Let rest 10-15 min. before cutting. Top with sour cream and garnish with cilantro sprigs.
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