Red Dirt Farm and Studio

growing flowers dancing with chickens painting joy

From her first cookbook

trisha yearwood cookbook

Black bean Lasagna

Courtesy The Food Channel

Courtesy Ms. Yearwood


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.

Say hello and share your thoughts.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: