Cook noodles. Meanwhile, in a large skillet over medium heat, cook onion and garlic in oil until tender. Add beans, tomatoes, tomato paste, water, cilantro, and pepper flakes. Bring to a boil. Reduce heat; simmer, uncover, 15 min or until slightly thickened.
In small bowl, combine egg whites, ricotta, parmesan, and parsley.
Drain noodles. Spread 1/2 cup of bean mixture into 13x9in. baking dish coated with cooking spray. Layer 3 noodles and a third of the ricotta mixture, a third of the remaining bean mixture and 2/3 cup of cheese blend. Repeat layers twice.
Cover and bake at 350 for 30-35 minutes. Uncover and bake 10 to 15 minutes longer or until bubbly. Let stand before cutting.
Originally Submitted
9/3/2010
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