Mexi Black Bean Lasagna Rolls Recipes

Steps:

• Heat oven to 350°F.
• Spray 13x9-inch baking dish with non-stick cooking spray.
• In a large bowl, mash beans slightly.
• Stir in tomatoes, onions, bell pepper, salsa, chili powder and cumin.
• Mix well.
• In a small bowl, combine ricotta cheese, garlic powder and egg; blend well.
• Spread 1 cup of tomato mixture over bottom of spray-coated baking dish.
• Top with half of noodles, overlapping slightly.
• Top with half of remaining tomato mixture.
• Spoon ricotta mixture over top, spread carefully.
• Top with half of cheese, then with remaining noodles, tomato mixture and cheese.
• Cover tightly with spray coated foil.
• Bake at 350°F for 40 to 45 minutes or until noodles are tender.
• Uncover, let stand 15 minutes before serving.

Steps:

• Preheat the oven to 375 degrees F.
• In a large saucepan, combine the tomatoes and their juices, tomato paste, garlic powder, salt, pepper, oregano, onions and black beans. Bring to a boil over medium-high heat, and then reduce the heat and simmer, uncovered, for about 30 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook to al dente according to package directions. Drain the noodles well.
• Spread 1 cup of the prepared sauce in a 9- by 13- by 2-inch baking pan. Make three layers each of noodles, sauce and Tofu Ricotta. End with the sauce and make sure the noodles are completely covered or they will dry out during baking. Bake for 45 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving.
• Add the cashews to a food processor and grind them. Then crumble in the tofu, and add the yeast, olive oil and basil. Season with salt and pepper. Store in an airtight container in the fridge until ready to use. Keeps well for at least a week.

Steps:

• In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, salt, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the black beans and pinto beans. Heat through., In a large bowl, combine the ricotta cheese, egg white, parsley and jalapeno. Spread a third of the bean mixture into a greased 13x9-in. baking dish. Top with half of the cheddar cheese, tortillas and ricotta mixture. Repeat layers. Spread remaining bean mixture over top., Cover and bake at 350° for 30-35 minutes or until bubbly. Let stand for 15 minutes before cutting.

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet over medium heat, cook onion in oil until tender. Add garlic; cook 1 minute longer. Add the beans, tomatoes, tomato paste, water, cilantro and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened., In a small bowl, combine the egg whites, ricotta cheese, Parmesan cheese and parsley., Drain noodles. Spread 1/2 cup bean mixture into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, a third of the ricotta mixture, a third of the remaining bean mixture and 2/3 cup cheese blend. Repeat layers twice., Cover and bake at 350° for 30-35 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Warm oil in a large skillet over medium heat. Stir in onions, 3 cloves of chopped garlic, and green and red bell peppers. Cook until the onions are soft and translucent. Stir in tomatoes with juice, salsa, and black beans. Season with salt and pepper. Bring to a simmer, and cook about 3 minutes.
• In a bowl, mash the avocados with 1 clove chopped garlic and lemon juice.
• Place a layer of tortillas on the bottom of the baking dish. Spread 1/3 of the tomato and bean mixture on top. Spread 1/2 of guacamole on top, then sprinkle with 1/3 of cheese. Lay out another layer of tortillas. Top with half of the remaining tomato and bean mixture. Then spread remaining guacamole on top. Sprinkle with half the cheese. Repeat with remaining ingredients.
• Bake in preheated oven for 35 minutes, or until sauce is bubbly.

Steps:

• Hydrate and cook beans according to package directions (You can also use a 15 oz can of black beans if you like in place of the dry).
• Cook lasagna noodles according to package directions; drain well. Rinse noodles with cold water and lay individually on kitchen towels.
• While pasta is cooking prepare Sauce as follows: combine tomato paste, tomatoes,water, garlic, onion flakes, oregano, rosemary, basil and sugar in a mixing bowl and set aside.
• Also while noodles are cooking combine 1 cup of mozzarella cheese, ricotta cheese, chili powder, taco seasoning, spinach and salt. Add black beans.
• Spoon mixture onto lasagna noodles. Roll up noodles, jellyroll fashion, beginning at narrow ends.
• Spray a 13x9-inch baking dish with cooking spray. Spread 8-12 oz of sauce on the bottom of dish. Place lasagna rolls , seam sides down in baking dish. Top with remaining sauce. Dish can be covered and frozen or refrigerated until ready to use.
• If going straight into the oven, bake at 350 degrees F for 30 minutes or until thoroughly heated. Top with remaining cup of mozzarella cheese and bake 5 more minutes. (To serve from frozen state, cover and cook one hour.).