Ingredients
9 lasagna noodles1 large onion, chopped1 teaspoon canola oil3 garlic cloves, minced2 cans (16 ounces each) black beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained2 cans (6 ounces each) tomato paste1 cup water2 tablespoons minced fresh cilantro1/4 to 1/2 teaspoon crushed red pepper flakes4 large egg whites, lightly beaten1 carton (15 ounces) reduced-fat ricotta cheese1/2 cup grated Parmesan cheese1/4 cup minced fresh parsley2 cups shredded reduced-fat Mexican cheese blend
Preparation
Cook noodles according to package directions. Meanwhile, in a large skillet over medium heat, cook onion in oil until tender. Add garlic; cook 1 minute longer. Add the beans, tomatoes, tomato paste, water, cilantro and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened.
In a small bowl, combine the egg whites, ricotta cheese, Parmesan cheese and parsley.
Drain noodles. Spread 1/2 cup bean mixture into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, a third of the ricotta mixture, a third of the remaining bean mixture and 2/3 cup cheese blend. Repeat layers twice.
Cover and bake at 350° for 30-35 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
