My favorite vegetarian meal…

22 May

I have a friend coming over who has recently gave up meat….cold turkey (nopun intended!) She’s coming over for a pool-side barbecue and of course, my first instinct is to grab the hot dogs and burgers for the grill. Since today is already overcast with a pretty good chance of thunderstorms…I decided to crack open the old cookbook and ran across one of my favorite recipes…Black Bean Lasagna. I rarely get to cook it though because when lasagna is mentioned in this house, if it doesn’t include some form of meat…it’s just not my hubby’s cup of tea. Luckily, hubby is TDY!!!   That means, I get to make this veggie meal without an ounce of meaty guilty. (yeah for me!!!)

 I’m super stoked to cook this today and enjoy some good conversation with an old friend. If you find yourself in a similar predicament…reach for this recipe card. It’s an awesome meal! 😉

1 pkg no-bake lasagna noodles

2 cans black beans

1 jar spaghetti (basic classic jarred sauce)

1/2 tsp. cumin

15 oz container ricotta

1 ten oz. pkg frozen spinach

1/4 cup fresh cilantro

2 eggs (slightly beaten)

1 tsp. salt

4-5 c pepper jack cheese (shredded)

mash beans with masher or hand blender. Add sauce. In separate bowl mix cheese, cilantro, eggs, salt, spinach and 1 c. of cheese.

Spray pan with PAM. Spoon 1/4 of black bean sauce mixture. Cover with layer of noodles, spoon 1/2 of cheese mixture on top, then layer with pepper jack cheese (1 cup)

Cover with red sauce, noodles, cheese mixture and cheese again.

Cover with noodles, top with remaining bean mixture and sprinkle with last of pepper jack cheese. Cover with foil and bake 1  hour @ 350. Remove foil and cook for another 15 minutes.


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