Categories: vegetable dishes- casserole

Ingredients

• 1 (15 oz.) can black beans, rinsed
• 1 (24-26 0z.)m jar red pasta sauce
• 2 medium carrots, grated
• 1 medium zucchini, gated
• 1 cup water
• 1 egg, lightly beaten
• 16 oz. ricotta cheese
• 1/4 cup freshly grated parmesan
• 8 regular lasagna noodles, uncooked
• 3/4 cup shredded mozzarella

Directions

1. Heat oven to 350 degrees.
2. Coat a 9 × 13-inch baking dish with cooking spray.
3. In a large bowl, mix together beans, pasta sauce, carrots, zucchini and water. Set aside.
4. In another bowl, combine the egg, ricotta and parmesan. Cover bottom of baking dish with 1 cup pasta sauce mix; top with 4 noodles. Spread the ricotta mixture over all, top with 1 cup sauce and remaining noodles. Pour remaining sauce over all; sprinkle with mozzarella. Cover tightly with foil and bake 45 minutes. Uncover and let stand 15 minutes before serving.

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