Black Bean Lasagna

This might not be the traditional Italian lasagna with beef ragu and béchamel sauce, my meat-free black bean lasagne does not compromise in taste, made delicious with warm spices, a good amount of passata and plenty of cheese being Ricotta, Mozzarella and Parmesan.  I use fresh lasagna pasta sheets (available in packages from the refrigerated section of the supermarket) as they do not require pre-boiling and are easy to cut to size.  Then, it's a matter of layering the ingredients and sending it off to the oven.  Lasagna makes a satisfying family meal.  Double the recipe and use a bigger pan if you need to feed a crowd.  Leftovers can be kept in the fridge for days and it freezes well.

Serves 4-6

INGREDIENTS

• 400g / 14oz black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chilli powder
• ½ teaspoon sea salt
• 400g / 14oz passata
• 1 cup water or vegetable stock
• 250g / 9oz Ricotta cheese, drained 
• 200g / 7oz Mozzarella cheese, shredded
• 250g / 9oz fresh lasagna pasta sheets
• 100g / 3½oz grated Parmesan cheese

METHOD

1. In a large frying pan, combine black beans with cumin, paprika, chilli powder, salt, passata and water/stock.  Bring the mixture to a simmer, stirring, for about 3 minutes.  Use a potato masher to smash half of the beans, leaving the rest whole for texture.  Let cool in the pan.
2. In a large bowl, combine Ricotta cheese with most of the Mozzarella cheese, leaving a handful to scatter on top of the lasagna.
3. Spread a few spoonfuls of the red sauce on the bottom of a 23cm / 9" rectangular casserole dish.  Add to it dollops of the cheese mixture.  Cover with a layer of pasta.
4. Repeat with a layer of sauce, cheese and pasta until you have 4 layers and the ingredients have been used up.  Trim the pasta sheets with a pair of kitchen scissors so they fit the dish as you go.
5. Scatter the reserved Mozzarella cheese and Parmesan cheese on top of the lasagna.
6. Cover with foil and bake in a preheated 180°C/350°F oven for 20 minutes.  Uncover and bake for a further 10 minutes until golden and piping hot.
7. Let the lasagna rest in the pan for at least 10 minutes before slicing and serving.