Mexican pepper-and-bean lasagna
Published by Chatelaine
on 10/1/2003
Frozen lasagna is one of the top-selling meals in grocery stores. You won't find this healthy, high-fibre meatless version in any store freezer. Use oven-ready noodles to keep prep time short. Prepare a double batch, then stash in dinner-size portions in your freezer for fast weeknight meals.
Ingredients
- 2 each red and yellow or green peppers
- 1 large onion
- 19 oz (540 mL) can black beans
- 19 oz (540 mL) can kidney or romano beans
- Olive oil
- 3 cups (750 mL) tomato-based pasta sauce
- 475 g container extra-smooth ricotta cheese
- 2 tsp (10 mL) each ground cumin and dried thyme leaves
- 1 tsp (5 mL) chili flakes
- 1/2 tsp (2 mL) each salt and freshly ground black pepper
- 12 to 14 oven-ready lasagna noodles
- 3 cups (750 mL) grated Monterey Jack or cheddar cheese
- 1/3 cup (75 mL) coarsely chopped fresh coriander (optional)
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