Bean Lasagne

Italian meets Mexican in this laid-back lasagne that swaps meat sauce for fat-free refried beans thinned with tomato juice and taco sauce. The noodles go in uncooked and absorb all that saucy liquid as the whole thing bakes under foil for an hour.

The no-boil method is the real convenience here. You need the pan wet enough so the dry noodles have plenty of liquid to soak up. Mixing the refried beans with tomato juice until they’re “almost but not quite pourable” is the texture you’re after. Too thick and the noodles stay crunchy in the center. Too thin and you get soup.

Layer however you want. Beans, corn, cottage cheese, drained tomatoes, sauce, noodles, repeat. The only rule: end with beans on top so no exposed noodles dry out and turn leathery during baking. The foil traps steam that cooks the pasta from both sides.

Check the noodles after 45 minutes. They should be tender when you poke through the foil with a fork. Once they’re done, pull the foil, scatter sliced black olives on top, and give it a couple more minutes to set.

This tastes even better the next day. The flavors meld overnight and the layers firm up for cleaner slices.

Pro Tips

• Use the juice from the undrained can of tomatoes to thin the bean mixture. It adds flavor that plain water wouldn’t
• Don’t skip the 5-minute rest before cutting. It firms the layers enough to hold together on the plate
• Cover tightly with foil. Any gaps let steam escape and the noodles won’t cook evenly
• If using pre-cooked noodles, reduce the liquid and bake only 30 minutes

Variations

• Add a layer of sauteed zucchini, bell peppers, or spinach for more vegetables
• Swap cottage cheese for ricotta or a Mexican crema for a richer filling
• Use black beans mashed with cumin instead of canned refried beans