Black Bean Lasagna

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Black Bean Lasagna

 

1 15 oz. can black beans

2/3 cup brown rice, uncooked

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup frozen corn, thawed

1/2 cup vegetable stock, plus 1 tablespoon

1/3 cup anaheim chili pepper, seeded, diced

1 4 oz. can chopped green chiles,well drained

3 tablespoons cilantro, finely chopped

 

Bean Sauce:

3/4 cup vegetable stock, divided

2 tablespoons onion, finely diced

2 teaspoons garlic, finely minced

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon chili powder

1/8 teaspoon pepper

1 1/2 teaspoons dry sherry

1/2 teaspoon sherry vinegar

1 tablespoon tomato paste

2 tablespoons cilantro, finely chopped

 

Assemble:

2 2/3 cups marinara sauce

6 sheets fresh lasagna noodles, or enough cooked dried lasagna noodles to make

three layers in a 9x13 inch pan

1 cup ricotta cheese

2 2/3 cups mozzarella cheese, part-skim, grated

1/4 cup bread crumbs, freshly made

 

To prepare the rice mixture: Drain the beans, reserving the liquid. Measure

2/3 cup of the beans for the rice mixture and reserve. Save the remaining beans

and liquid for the bean sauce.

Cook the rice according to package directions until tender. In a dry skillet,

roast the cumin and coriander, taking care not to burn them. Mix hot spices with

cooked rice, stir in salt and pepper, and let cool. Stir in corn, vegetable

stock, Anaheim peppers, chilies, cilantro and reserved 2/3 cup black beans. Set

aside.

For the bean sauce: Place 2 tablespoons of the vegetable stock in a saucepan.

Add onion, garlic, cumin, coriander, chili powder, pepper, sherry and sherry

vinegar. Simmer 3 minutes. Add tomato paste and the remaining black beans and

their liquid and cook for another 8 minutes. Remove from the heat.

Place bean mixture in the work bowl of a food processor equipped with a steel

blade. Process until almost smooth, leaving some pieces. of bean intact. Add the

remaining vegetable stock and cilantro. Reserve.

To assemble: Spread 2/3 cup of the marinara sauce in the bottom of a shallow

9x13 inch baking dish. Cover with one layer of uncooked fresh lasagna (or cooked

dried) noodles. Spoon on half (about 2 cups) of the rice mixture and 3/4 cup of

the bean sauce. Top with 1/2 cup of the ricotta and 1 1/4 cups of the

mozzarella. Cover with another layer of lasagna noodles and 1 cup marinara

sauce. Follow with the same amounts of rice, black bean sauce, ricotta and

mozzarella as before. Top with the last layer of noodles and press lightly with

fingertips to distribute ingredients evenly in the layers. Top with the last cup

of marinara sauce, the remaining mozzarella and bread crumbs.

Preheat oven to 400 degrees. Bake lasagna for 35 minutes, or until sauce

bubbles around the edge and top is nicely browned. If top browns too quickly,

cover with aluminum foil during last 10 minutes of cooking. If baking lasagna

straight from the freezer, add about 20 minutes to cooking time. Once out of the

oven, let lasagna set up for approximately 15 to 20 minutes before cutting. This

is critical for ease of serving.

 

 

 

 

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