Ingredients and Weight:
- 1 package (12 ounces) lasagna noodles
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 red bell peppers, chopped
- 2 green bell peppers, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 (4 ounce) can chopped green chiles
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon cayenne pepper
- 1 cup low-fat ricotta cheese
- 1 pound part-skim mozzarella cheese, shredded
Preparation Time:
30 minutes
Cooking Time:
1 hour
Difficulty Level:
2 (simple)
Preparation Method Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cook lasagna noodles according to package directions; drain and set aside.
- In a large skillet, sauté onion and garlic until softened.
- Add bell peppers and cook until tender.
- Stir in black beans, kidney beans, tomatoes, tomato sauce, green chiles, oregano, basil, and cayenne pepper.
- Bring to a simmer and cook for 15 minutes, or until sauce has thickened.
- In a 9x13 inch baking dish, layer sauce, noodles, ricotta cheese, and mozzarella cheese.
- Repeat layers until all ingredients have been used.
- Bake for 30 minutes, or until heated through and bubbly.
- Let stand for 15 minutes before serving.
Nutritional Information:
Per serving:
- Calories: 400
- Protein: 25g
- Carbohydrates: 40g
- Fat: 15g
Dish Characteristics:
- Spicy and flavorful
- Rich and creamy
- Comforting and satisfying
User Comments:
- "This lasagna is so delicious! The perfect balance of spice and flavor."
- "I love that this lasagna is vegetarian. It's so filling and satisfying."
- "I've made this lasagna several times now, and it's always a hit with my guests."
Special Precautions and Tips:
- If you don't have canned green chiles, you can use 1 fresh jalapeño pepper, seeded and minced.
- For a spicier lasagna, add more cayenne pepper to taste.
- Let the lasagna rest for 15 minutes before serving, to allow the flavors to meld together.
