Black Bean & Pesto Lasagna

Black Bean and Pesto Lasagna

Inspired from the Red Onion Cafe days in Boone, NC

Black Bean Sauce:
2 cans Black Beans, drained
1 can diced tomatoes and chiles
2-3 tablespoons Fajita Marinade mix (ie: cumin, chili powder, red pepper, garlic powder, etc)
even with dry spices I still like to add some chopped garlic cloves and a nice hot pepper
Couple splashes of some cold beer
3-4 green onions, chopped
bring to boil and then simmer for a few minutes

Whip some ricotta cheese with two eggs, grated parmesan, salt and pepper to taste

Basil Pesto - You can find good pesto everywhere, but hopefully it’s a time of year you can make your own. I use about a cup for this recipe.

Assembly begins with a little bit of black bean sauce and dallop of pesto in a lightly-greased lasagna dish.

Next, a layer of lasagna noodles. I have really been satisfied with the NO Boil lasagna noodles but I have been curious about making my own ever since Justin’s Ravioli Party post.

Then some black bean sauce, pesto, and ricotta mixture, be liberal (order doesn’t really matter)

Sprinkle with some mozzarella, romano and /or parmesan.

And then a layer of pasta and repeat this process until you have reached the top of the dish. (note: save some of the black bean sauce for serving time)
I like to finish the top layer with a checkerboard pattern of Orange and White Cheese’s
Mozzerella and American, or Monterry Jack and Chedder, I just like calling them by color!
Cover with foil, I use two sheets, wrapping each side of dish and forming the two sheets together in the middle, looking kind of like a tent with a little vent hole.

Bake at 350 for about 45 minutes, let cool down before serving.

I actually like this better the next day, and it’s easier to serve. Put serving in a nice lasagna bowl and pour some of the black bean sauce over the lasagna, cover with a slice of orange and white cheese and microwave until heated and melted. (I like to cut each slice of cheese into 4 squares and make a really cool checkerboard pattern on each serving)

As always, adjust to your liking, that is the fun part about cooking, If you see something you don't like just change it!