Lentil & Black Bean Lasagna

Clock Icon 1 hour 15 minutes |
Servings: 4-6 |
Prep: 15 minutes |
Cook: 1 hour

Ingredients

  • 2 Cups (500ml) green lentils, cooked
  • 1 Can (540ml) black beans, rinsed/drained and crushed
  • ½ Can (400ml) diced tomatoes
  • 1 Tbsp (30ml) tomato paste
  • 4 cloves garlic, chopped
  • ½ Peak of the Market white onion, chopped
  • 1 Tbsp (30ml) fresh thyme
  • 2 Tbsp (60ml) chopped parsley
  • 1 Tsp (30ml) fresh oregano
  • 2 Cups (½ liter) chicken stock or water
  • 1 tsp cumin
  • 1 tsp chili powder
  • 2 cups (500ml) Ricotta cheese
  • 1 cup (250ml) grated Parmesan cheese
  • 9-12 no-boil lasagna noodles (enough for 3 layers)
  • Canola oil as needed
  • Salt/Pepper to taste

Method

  1. Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
  2. In a large heavy bottom pot sweat the onions and garlic with canola oil until soft and translucent & season with salt.
  3. Add the spices, thyme, oregano and tomato paste and cook an additional 2-3 minutes. Check seasoning again.
  4. Add the diced tomatoes, cooked lentils, crushed black beans and cook again for an additional 2-3 minutes.
  5. Cover with the chicken stock (or water) and simmer on low heat for 20 minutes to develop flavor. Taste and adjust seasoning if necessary.
  6. Remove from heat and fold in the ricotta cheese and parsley.
  7. Spread 1/2 cup of the sauce mixture on the bottom of the prepared pan. Layer three noodles, 1/3 of the sauce mixture. Repeat two more times.
  8. Cover with lightly greased foil and bake at 350°F for 30 minutes. Uncover and evenly sprinkle parmesan and chopped parsley over the top. Bake another 10 minutes until the edges are bubbling and the top of the lasagna is browned.
  9. Let stand about 10 minutes before serving.

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