RECIPE TITLE "Black Bean Lasagne"from Sunset magazine April, 1991
Serves 8. --- easy
For a party or the family, lasagne is an ideal dish because it serves a crowd and can be completely assembled up to a day ahead. Here we offer two twists on the traditional beef-and-tomato version. Serve with a green salad and bread.
4 pounds Roma-type tomatoes,
cored and cut in half lengthwise
1 1/2 tablespoons olive or salad oil
2 cloves garlic, minced or pressed
1 cup firmly packed fresh cilantro
10 dry wide lasagne noodles (about 5
3 cans (15 oz. each) black beans,
drained and rinsed
1/4 cup regular-strength chicken broth
1 teaspoon ground cumin
1/2 teaspoon chili powder
2 cartons (15 oz. each) part-skim
3/4 pound jack cheese, shredded
about 4 cups)
Arrange tomatoes cut side up in a 10- by 15-inch baking pan (a few tomatoes can rest on top of each other). Sprinkle evenly with oil and garlic. Bake tomatoes in a 425' oven until well browned, about I'/4 hours. Set aside until cool enough to handle. Peel off and discard skins. Place tomatoes in a colander and press them lightly to drain off watery liquid.
Whirl tomatoes in a blender or food processor with cilantro until smooth. If made ahead, cover and chill up to 2 days. Bring 3 quarts water to a boil in a 5- to 6quart pan over high heat. Add noodles and cook, uncovered, until just tender to bite, about 8 minutes. Drain and immediately immerse noodles in cold water. In a bowl, combine beans, broth, cumin, and chili powder. With a potato masher or the back of a large spoon, coarsely mash beans until liquid is incorporated. In another bowl, mix the ricotta and 21/2 cups of the jack cheese.
Drain noodles; blot dry. Arrange 5 noodles, slightly overlapping, to cover the bottom of a lightly oiled 8- by 12-inch or 9- by 13-inch baking dish. Top with half each of the beans, ricotta mixture, and tomato sauce. Repeat layers to use remaining noodles, beans, ricotta, and sauce. Sprinkle top with remaining jack cheese. If made ahead, cover and chill up until next day.
Bake lasagne, uncovered, in a 3750 oven until top is browned and casserole is bubbling, about 40 minutes (45 to 50 minutes if chilled). Let stand 10 minutes before serving. Add salt to taste.
Per serving: 582 cal.; 36 g protein; 25 g fat, 55 g carbo.; 996 mg sodium; 70 mg chol.
COPYRIGHT 1991 Sunset Publishing Corp.
|The Complete Book of Pasta and Noodles
How do you boil pasta? How much water and salt do you need? Should you add oil to the water? How well should you drain it? (Turn to page viii for the answers.)
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• Tuna, Green Bean, and Orzo Salad
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Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In Everyday Pasta, Giada shows you how, with a few basic ingredients from the fridge and the pantry, you’re never more than minutes away from a delicious pasta dinner. More info
|Food Made Fast: Pasta (Williams-Sonoma)
Delicious Recipes for Busy People Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients as the keys to cooking delicious meals with a minimum of time and effort. Dedicated to a single subject - from Soup to Pasta to Weeknight - each volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week. The recipes are both simple and inspired, making quick cooking a truly satisfying experience. More info