Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories561 kcal (28%)
Total Fat26.7 g (38%)
Carbs44.5 g (17%)
Sugars6.6 g (7%)
Protein33.9 g (68%)
Sodium879.5 mg (44%)
Fiber9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Arrange tomatoes cut side up in a 10 X 15 inch baking pan. Sprinkle evenly with oil and garlic. Bake tomatoes in 425 degree oven until well browned, about 1 1/4 hours. Place tomatoes in colander and press them lightly to drain. Whirl tomatoes in a blender with cilantro until smooth. If made ahead, chill up to 2 days. In a bowl, combine beans, broth, cumin and chili powder. With a potato masher, coarsely mash beans until liquid is incorporated. In another bowl, mix the ricotta and 2 1/2 cups of Jack cheese. Cover bottom of baking dish with thin layer of tomato sauce. Arrange no-cook lasagne noodles on top of sauce. Top with 1/2 each of beans, ricotta mixture, and tomato sauce. Repeat layers to use remaining noodles, beans, ricotta and
Step 2
Sprinkle the top with remaining cheese. Bake lasagne, uncovered, in a 375 degree oven until top is brown. Let stand 10 minutes before serving.
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