Wednesday, July 14, 2010

red bean lasagna

for the record.... being unemployed was fun at first but now it is really starting to suck.  im bored, broke and about to pull my hair out.  i can only clean the house so much and its too damn hot to be outside actually do something productive.  im not a big tv watcher so i rarely turn it on during the day.  argh.  

sooooo... lasagna.  really simple and a little different.  it doesnt require too many ingredients either.

1 15 oz can of red beans, drained
1 clove garlic, minced (i used a little more)
1 14.5 oz can of diced tomatoes, drained (i used diced tomatoes with onion and green pepper)

  • 1 green bell pepper, chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups cold milk
  • 1/2 cup grated parmesan cheese (i didnt have this so i used a shredded mozzarella and provolone mix) its safe to say you will probably use an 8oz bag for the entire recipe.
  • 6 no-boil lasagna noodles

1. preheat oven to 350.
2. heat a skillet with some olive oil and add garlic.  
3. mix in beans, tomatoes and green peppers.  cook for about 10 mins, stirring occasionally.
4. in another pan, melt butter and gradually add flour.
5. slowly add milk and then the cheese until slightly thickened.
6. in a 7x11 pan (you can use a 9x9 pan as well) lay 1/2 of the bean mixture on the bottom of the pan.  top with 3 of the lasagna noodles and then add another layer of bean mixture.  
7. before topping with the remaining noodles, sprinkle on some of the shredded cheese mixture that was used earlier.  
8. after topping with the remaining noodles, cover with sauce and add some more shredded cheese.  (you can never have too much cheese) :)
9. bake for 20 mins or until slightly browned.

so, to be honest... i havent tasted this yet.  instead of baking it, i put it in the freezer for later.  the day i decide to cook it though, i will let it thaw in the fridge first before putting in the oven.

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