To All The Boys I’ve Loved Before: Black Bean Salsa Lasagna
On Sunday, dadd makes lasagna. He does that thing where he puts black bean salsa in it to jazz it up, and it sounds gross but it’s actually good and you don’t notice the beans. Josh comes over too, and he has three helpings, which daddy loves.
TO ALL THE BOYS I’VE LOVED BEFORE, JENNY HAN
To All The Boys I've Loved Before: Black Bean Salsa Lasagna
To All The Boys I've Loved Before: Black Bean Salsa Lasagna inspired by the book and Netfix movie, To All the Boys I've Loved Before, by Jenny Han.
Ingredients
- 12 lasagna noodles
- 1 1/2 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
Ricotta Mixture
- 15 oz ricotta cheese
- 1 large whole egg
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1/4 cup minced parsley
- 1/4 tsp ground black pepper
- 1 tsp salt
Tomato Sauce
- 2 tbsp olive oil
- 28 oz crushed tomatoes
- 1/4 cup tomato paste
- 2 cloves garlic minced
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- salt and pepper to taste
Black Bean Salsa
- 16 oz canned black beans drained
- 1 1/2 cup corn
- 1 small red onion small dice
- 1/4 cup chopped fresh cilantro
- 1/4 cup freshly squeezed lime juice
- 1 tsp cumin
- salt and pepper to taste
Instructions
- To make the sauce, heat a saucepan over medium heat with 2 tbsp of olive oil. Once hot, add the garlic, tomato paste, crushed tomatoes, oregano, and basil. Season with salt and pepper. Bring the mixture to a boil and then down to a simmer. Simmer for 1 hour.
- In a bowl, mix all of the ingredients for the black bean salsa. Season with salt and pepper to taste and set aside.
- In another bowl, mix the ingredients for the ricotta mixture together until well combined. Set aside.
- Once the tomato sauce is done, taste for salt and pepper. Mix the sauce together with the black bean salsa.
- Cook the paste in boiling water until al dente. Drain the pasta and set aside.
- In a 13x9" pan, spread a thin layer of the tomato sauce mixture. Lay one layer of lasagna noodles, then a layer of ricotta, then a layer of mozzarella and parmesan cheese. Repeat these layers twice ending with the sauce and cheese on top.
- Cover with foil and bake for 40 minutes. Remove the foil and bake for another 15 minutes.
