Search
by Ingredient

Bean Lasagne

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by vlmartin

YIELD

1 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

1 1
CAN CAN REFRIED BEANS
vegetarian, fatfree *
12 346.8
OUNCES ML/G TACO SAUCE
mild *
2 2
CANS CANS TOMATOES, CANNED
one drained, one not
1 237
CUP ML CORN
frozen or fresh
10-12
EACH LASAGNA NOODLES
uncooked *
¼ 59
CUP ML BLACK OLIVES
sliced *

Directions

In a bowl mix beans with about half the juice from one can of tomatoes and a couple of tablespoons of taco sauce.

You want the beans to be almost but not quite pourable.

Mix the rest of the taco sauce and tomato juice and set aside.

Put about a quarter of the taco sauce mixture in the bottom of a 9×13” lasagne pan.

Cover sauce with a layer of noodles. Layer, in any order you want, the beans, corn, cheese, drained tomatoes, sauce and noodles, being sure to end up with enough beans to cover the top with no noodles showing.

The resulting mess should be pretty wet.

Cover tightly with foil.

Bake at 350℉ (180℃) for about an hour, until the noodles are tender.

Check every 5 to 10 minutes after 45 minutes of cooking to see how the noodles are doing.

Remove foil, sprinkle with olives. Bake another couple of minutes.

Let sit for about 5 minutes before serving.

Serves 3 to 4 as a main dish.

Tastes even better the next day.

Variation: If you want to pre-cook the noodles, don’t use as much tomato juice and cook for only about 30 minutes.

Variation: Other veggies would work well in here too.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 760g (26.8 oz)
Amount per Serving
Calories 2570 6% from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 610mg 25%
Total Carbohydrate 161g 161%
Dietary Fiber 33g 133%
Sugars g
Protein 234g
Vitamin A 17% Vitamin C 76%
Calcium 36% Iron 126%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
More health news

Email this recipe