Tuesday, May 18, 2010

Skillet Black Bean Lasagna

For a simpler version skip the vegetables. Just start by adding the water and sauce to the pan and go from there.

Olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 stalk celery, chopped
1 carrot, grated
1/2 bell pepper, chopped
1/2 zucchini, grated
1 bottle spaghetti sauce
2 1/2 cups water
2 beef bouillon cubes (vegetarians use an imitation version or just water)
1 can black beans, drained
1/2 lb uncooked pasta (radiatore or farfalle are both great)

1/2 c. ricotta cheese
1/4 tsp granulated garlic
2 Tbsp mozzarella cheese
1 Tbsp. Parmesan cheese
1 tsp. parsley
dash salt & pepper

Saute onion, garlic, celery, carrot, bell pepper, and zucchini in olive oil until vegetables are tender. Add spaghetti sauce, water, beef bouillon cubes, and uncooked pasta. Simmer, uncovered until pasta is tender. Check to make sure that sauce doesn't go dry, if it starts to, add water. When the pasta is al dente stir in the black beans.

Combine ricotta, garlic, mozzarella, parmesan, parsley,and salt and pepper. Drip by spoonfuls into skillet, cover and turn heat to medium low. Simmer until ricotta is set. Remove from heat and let sit 5 minutes before serving

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