Karen's Black Bean Lasagna

1. 1

   Drain the beans and puree 1/3 of them with 2 tablespoons of the oil, reserving the remaining beans.

2. 2

   In a saucepan cook the onions and the garlic in the remaining 3 tablespoons oil over moderately low heat, stirring, until the onion is softened.

3. 3

   Add the wine and boil the mixture, stirring, until the liquid is almost evaporated.

4. 4

   Add the tomato puree, the crushed tomatoes, the sugar, the oregano, the thyme, the parsley, and the salt and pepper to taste.

5. 5

   Add the reserved beans and simmer the sauce, stirring occasionally, for up to 1 hour.

6. 6

   In a bowl combine the ricotta, the egg, the oregano, and 1/2 cup of the Parmesan.

7. 7

   In a kettle of boiling salted water cook the noodles for 8 to 10 minutes, or until they are al dente, drain them in a colander, and rinse them under cold water.

8. 8

   In a lightly oiled baking dish, 13 by 9 inches, arrange 4 of the noodles and over them spread 1/4 the ricotta mixture and then one 1/4 of the tomato bean sauce.

9. 9

   Arrange one 1/4 of the mozzarella over the sauce and sprinkle it with one 1/4 of the remaining Parmesan.

10. 10

    Repeat.

11. 11

    Layer 4 of the remaining noodles over the Parmesan, spread the pureed bean mixture and 1/2 of the remaining tomato bean sauce over the noodles, and top the sauce with 1/2 the remaining mozzarella and 1/2 the remaining Parmesan.

12. 12

    Arrange the 4 remaining noodles over the cheese, spoon the remaining ricotta mixture and tomato bean sauce over them, and top the sauce with the remaining mozzarella and Parmesan.

13. 13

    Bake the lasagna in the middle of a preheated 375F oven for 30 to 35 minutes, or until it is bubbling.

* Per serving · 4 servings · Values may vary.