From her first cookbook
Black bean Lasagna
1 16 oz can diced or stewed tomatoes
1 12 oz can tomato paste
2 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1 tbs dried oregano leaves
1 small onion, finely chopped.
8 ozs lasagna noodles
2 15 oz cans black beans, rinsed and drained
1 15 oz container ricotta cheese
16 oz shredded cheddar cheese
16 oz shredded mozzarella cheese.
In a large saucepan, combine the tomatoes and their juices, the tomato paste, 2 cups water, and the salt,pepper, garlic powder, oregano and onion. Bring to a boil, then reduce the heat and simmer, uncovered for 30 minutes. Then clean all the sauce that has splatter over the cabinets, counters and stove. – maybe that only happened to me.
Meanwhile cook lasagna noodles according to package directions, then drain well and spread on a baking sheet to prevent sticking together.
Preheat oven to 375 degrees.
Spread 1 cup of the prepared sauce in a 9x13x2 inch baking pan. Make three layers of each of noodles, sauce,black beans, ricotta, cheddar and mozzarella, ending with the mozzarella. Bake for 40 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving.