Comfort Food: Black bean lasagna


{the beauty shot from the cookbook}

Here’s the last comfort food dish I made last week, and this one got scarfed up by THREE out of four in this family! That’s a home-run, people.

This is a meatless, Mexican-inspired lasagna that I was able to throw together one morning while waiting for our caregiver to arrive during one of last week’s treacherous winter commutes.

It’s made with lasagna pasta sheets (I used no-boil), ricotta, a ton of cheddar and mozzarella, 2 cans of black beans and a basic red sauce. It could probably be livened up even more but turned out surprisingly good.

Kind of a surprising one from Trisha Yearwood too. She says in her cookbook, Georgia Cooking in an Oklahoma Kitchen, that as a single gal she used to microwave squares of it after coming home from a long workday. Here’s the recipe.

P.S. She also has a black bean lasagna recipe out in the ether that calls for tofu. This isn’t it.


{how it looked when I made it}


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