Many of our recipes can be adapted for vegetarians. But vegetarian or not, our Black Bean, Spinach and Zucchini Lasagna is a delicious recipe that everyone loves! With both spinach and zucchini in season right now, it’s a great “all-in-one-dish” meal. **Make ahead tip: Prepare two lasagnas at the same time. One to bake and eat – one to bake, cool and freeze. This will save time in the long run. You’ll love having another lasagna to pull out of the freezer, thaw, reheat and serve!
BLACK BEAN, SPINACH AND ZUCCHINI LASAGNA
3 large zucchini, thinly sliced (1/8 to 1/4 inch) lengthwise
4 cups prepared black beans (page 121), pureed
4 cups spaghetti sauce (page 257)
2 eggs, beaten
2 cups cottage cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon sea salt
1/8 teaspoon pepper
3 cups shredded raw cheddar cheese
2 cups chopped spinach
Preheat oven to 400° F. Arrange zucchini lasagna noodles in a single layer on cooling racks placed on rimmed baking sheets. Bake 20 minutes.
Reduce oven temperature to 350° F. Place pureed beans in a large skillet.
Add spaghetti sauce and heat on low while preparing the remaining ingredients.
In a medium bowl, beat eggs with a small whisk or fork. Stir in cottage cheese, Parmesan cheese, parsley, salt and pepper. Set aside.
Spoon a little bean sauce mixture into a 9 x 13 glass pan to cover the bottom. Arrange a layer of zucchini lasagna noodles on top of mixture. Spoon half the cottage cheese mixture over the noodles. Spread evenly.
Place half of chopped spinach over the cottage cheese.
Spoon half of the remaining bean sauce over the spinach. Sprinkle half the cheddar cheese on top. Repeat. Bake uncovered 45 to 60 minutes. Remove from oven and let rest 10 to 15 minutes before serving. Lasagna can be frozen if desired.
Makes 6 to 8 servings
For meat lovers, replace black beans with 1 pound of browned ground beef.