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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)
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.
- Preheat oven to 350F (180C). Core and seed peppers, then coarsely chop. Slice onion in half. Place cut-side down on board. Thinly slice. Drain and rinse beans.
- Lightly coat a large wide saucepan with oil and set over medium heat. Add peppers and onion. Stir often until softened, 5 to 6 minutes. Stir in beans and pasta sauce. Bring to a boil, stirring often. Remove from heat. In a large bowl stir ricotta with cumin, thyme, chili flakes, salt and pepper.
- Spread enough sauce to barely cover bottom of a 9x13-inch (3-L) baking dish. Cover with 4 or 5 noodles. Don't overlap. Spoon half the ricotta mixture in dollops overtop, then gently spread as best you can toward edges. Pour half of sauce overtop, then smooth surface. Sprinkle with 1 cup (250 mL) grated cheese. Top with 4 or 5 noodles, remaining ricotta mixture and 1 cup (250 mL) cheese. Finish with noodles, gently pressing them down. Cover with remaining sauce and sprinkle with remaining cheese.
- Bake, uncovered, in centre of 350F (180C) oven until a knife tip inserted in centre of lasagna feels warm, 45 to 50 minutes. Remove from oven and sprinkle with coriander. Let stand 10 minutes before serving.
- 24.2 g protein
- 19.1 g fat
- 49.3 g carbohydrates
- 9.3 g fibre
- 3.6 mg iron
- 412 mg calcium
- 927 mg sodium
- 463 calories
