Lentil & Black Bean Lasagna

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

Ingredients

  • 2 Tbsp (30 mL) canola oil
  • ½ Peak of the Market white onion, chopped
  • 4 cloves garlic, chopped
  • 1 tsp (5 mL) cumin
  • 1 tsp (5 mL) chili powder
  • 1 Tbsp (15 mL) fresh thyme
  • 1 tsp (5 mL) fresh oregano
  • 1 Tbsp (15 mL) tomato paste
  • ½ can (400 mL) diced tomatoes
  • 2 cups (500 mL) green lentils, cooked
  • 1 can (540 mL) black beans, drained, rinsed and crushed
  • 2 cups (500 mL) chicken stock or water
  • Salt and freshly ground pepper to taste
  • 2 cups (500 mL) Ricotta cheese
  • 2 Tbsp (30 mL) chopped parsley, extra for topping
  • 9-12 no-boil lasagna noodles (enough for 3 layers)
  • 1 cup (250 mL) grated Parmesan cheese

Method

  1. Preheat the oven to 350°F (180°). Lightly grease a 9 x 13-inch (22 cm x 33 cm) baking dish.
  2. In a large heavy bottom heat canola oil over medium high heat. Add onions and garlic and cook until soft and translucent.
  3. Add cumin, chili powder, thyme, oregano and tomato paste and cook an additional 2-3 minutes.
  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 ½ cup of the sauce mixture on the bottom of the prepared pan. Layer three noodles, ⅓ of the sauce mixture. Repeat two more times.
  8. Cover with lightly greased foil and bake at 350°F (180°C) for 30 minutes. Uncover. Sprinkle with parmesan cheese.
  9. Bake another 10 minutes until the edges are bubbling and the top of the lasagna is browned.
  10. Let stand about 10 minutes.
  11. Top with extra parsley before serving.

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