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Foodie Friday with The Wooden Roller Coaster

by theparkwife@gmail.com on May 24, 2013

Hey y’all, today’s Foodie Friday is from Cindy over at The Wooden Roller Coaster.

This is the perfect meal for vegetarians seeking something hearty to eat. I know sometimes when I go veggie I feel a little empty inside, but the black beans are a good protein substitute and very filling. This meal is totally easy to customize to suit your tastes. If you want to add more of a southwest flare to it, maybe add some corn and Rotel and substitute the pasta for corn tortillas. Either way tastes great. 
 

Here’s what you’ll need:

2 large eggs, lightly beaten
1 15oz of Ricotta Cheese/Cottage Cheese
1 10oz frozen chopped spinach thawed and well drained
1/4 cup chopped fresh cilantro
1/2 teaspoon of salt
4 cups shredded cheese of your choice 
2 cans of black beans, rinsed and drained
1 13oz jar of pasta sauce
9 Lasagna noodles
13×9 Inch Baking Dish
 
 

Here’s what you do:

Stir together first 5 ingredients and 1 cup of the shredded cheese of your choice and set aside.

 
Mash beans with a fork or masher in a large bowl and then stir pasta sauce in with it.
 
 
Spread one third of bean/sauce mixture on the bottom of your lightly greased 13×9 baking dish.
 
 
Layer with 3 noodles, half of spinach mixture, and 1 cup of cheese. Repeat layers.
 
 
Spread one third of bean mixture and then top with the remaining 3 noodles.
 
Top with remaining bean mixture. Bake, covered, at 350 Degrees for 45 minutes.
 
Uncover and top with remaining cheese and bake until cheese melts.
 
 
Garnish with remaining cilantro if you want!
 
  
Enjoy!
 
Other places you’ll find Cindy:

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