I’ve become a big fan of Trisha Yearwood’s new Food Network show…Trisha’s Southern Kitchen. You can find her cookbooks on my cookbook shelves, but not for long, as I prepare recipes from them often. I love how Trisha incorporates stories about family and friends in her cookbooks and Food Network shows. I can relate to her upbringing, where home-cooking was supreme and how meals brought the family together around the table everyday and on special occasions. This post offers an adaptation to Trisha’s Black Bean Lasagna she shares in her cookbook, Georgia Cooking in an Oklahoma Kitchen. We prefer it with the Italian sausage, but it is just as good without the meat added. I suggest you add a few more black beans if you choose to go meatless.
Black Bean Lasagna
Author: adapted Trisha Yearwood recipe via My Kitchen Addictions
Recipe type: main dish
- 1 16 oz can of diced tomatoes
- 1 12 oz can tomato paste
- 2 tsp salt
- ½ tsp garlic powder
- 1 tbsp dried oregano leaves
- 1 small onion, finely chopped
- 2 cups water
- 8 oz lasagna noodles
- 2 15 oz cans black beans, rinsed and drained
- 1 16 oz container ricotta cheese
- 16 oz shredded Cheddar cheese
- 16 oz shredded mozzarella cheese
- 1 pound Italian sausage, cooked and drained (optional)
- Bring the first six ingredients to a boil in a large pot, over medium-high heat.
- Reduce heat and simmer uncovered for 30 min.
- Prepare lasagna noodles as directed on pkg. and lay on a cookie sheet to prevent sticking.
- Spread 1 cup of sauce on the bottom of a 9x13x2 baking dish.
- Spread all of the ricotta cheese on top of sauce.
- Then add 3 layers each of noodles, sauce, beans, cheddar cheese, and mozzarella cheese, ending with the mozzarella but reserving a little cheddar and mozzarella for the top.
- If adding meat, spread cooked and drained Italian sausage on top, adding reserved cheese to top.
- If not adding meat, top with remaining cheeses.
- Bake for 40 min uncovered.
- Allow dish to stand 15 min before cutting into 12 squares and serving.