Black Bean Lasagna

I've become a big fan of Trisha Yearwood's new Food Network show...Trisha's Southern Kitchen.  I've owned her two cookbooks for several years and prepared many of her recipes.  I love how she incorporates stories about family and friends in her cookbooks and Food Network show.  I can relate to her upbringing, where home-cooking was supreme and how meals brought the family together around the table for everyday and on special occasions.  On this post, I share an adaptation to Trisha's Black Bean Lasagna she shares in her cookbook, Georgia Cooking in an Oklahoma Kitchen.  

Black Bean Lasagna 

(Printable Copy)

Ingredients

1 16 oz can of diced tomatoes
1 12 oz can tomato paste
2 tsp salt
1/2 tsp garlic powder
1 tbsp dried oregano leaves
1 small onion, finely chopped
2 cups water
8 oz lasagna noodles
2 15 oz cans black beans, rinsed and drained
1 16 oz container ricotta cheese 

1 pound Italian sausage, cooked and drained

16 oz shredded Cheddar

16 oz shredded mozzarella

 

 

Bring the first six ingredients to a boil in a large pot, over medium-high heat. Reduce heat and simmer uncovered for 30 min. Prepare lasagna noodles as directed on pkg. lay on a cookie sheet to prevent sticking. Spread 1 cup of sauce on the bottom of a 9x13 x2 baking dish. Add 3 layers each of noodles, sauce, beans, ricotta, cheddar, and mozzarella, ending with the mozzarella. On the last layer, spread Italian sausage before putting top layer of cheeses. Bake for 40 min uncovered. Allow dish to stand 15 min before cutting into 12 squares and serving.