Recipe - Black Bean Lasagna Kinstlinger-Bruhn

1 One half cup (9 ounces) dried black
beans; picked over and
rinsed
2 One fourth teaspoon Salt
1 Bay leaf
One half teaspoon Pepper
5 tablespoon Olive oil
1 small Onion
4 Garlic cloves
Three fourths cup Dry red wine
2 cup Tomato purée
2 cup Canned crushed tomatoes
1 teaspoon Sugar
1 teaspoon Dried oregano; crumbled
2 cup Partskimmilk ricotta
1 lg Egg; beaten lightly
One fourth cup Chopped fresh coriander
1 cup Freshly grated Parmesan
9 Dried lasagna noodles
1 pound Partskimmilk mozzarella;
cut or sliced up thin

Let the beans soak overnight in cold water to cover by 2 inches. Drain the
beans and in a saucepan combine them with 4 One half cups water, 1 One half teaspoons
of the salt, the bay leaf, and the pepper. Bring the water to a boil and
simmer the beans for 1 One fourth hours, or until they are tender. Drain the beans
and in the food processor purée 1 cup of them with 2 tablespoons of the
oil, reserving the remaining beans.

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. Add
the wine and boil the mixture, stirring, until the liquid is almost
evaporated. Add the tomato purée, the crushed tomatoes, the sugar, the
oregano, the remaining Three fourths tablespoon salt, and the reserved beans and
simmer the sauce, stirring occasionally, for 1 hour. (Do not let the sauce
come to a boil.) The sauce may be made in advance and frozen for 3 months.

In a bowl combine the ricotta, the egg, the coriander, and One half cup of the
Parmesan. 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. In a lightly oiled baking dish, 13 by 9 inches,
arrange 3 of the noodles and over them spread half the ricotta mixture and
then one third of the tomato bean sauce. Arrange one third of the
mozzarella over the sauce and sprinkle it with one third of the remaining
Parmesan. Layer 3 of the remaining noodles over the Parmesan, spread the
puréed bean mixture and half the remaining tomato bean sauce over the
noodles, and top the sauce with half the remaining mozzarella and half the
remaining Parmesan. Arrange the 3 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. Bake the lasagna in the
middle of a preheated 375°F. oven for 30 to 35 minutes, or until it is
bubbling.

Serves 8.

Gourmet January 1990 Charlotte KinstlingerBruhn: Scarborough, New York

Posted to recipeludigest by Sandy sandysno@pctech.net on Feb 27, 1998