If you know me, you know I can turn any dish into a Mexican dish. Ha!
Lasagna is definitely a favorite with the boys around here, so I finally came up with a way to give it a Mexican flare. And, as usual, it's super easy and probably going to be a new recipe in our rotation.
Here is what you will need:
2 Vital Farms organic eggs beaten
1 Kite Hill ricotta cheese (DF)
1 package of Organic Girl spinach (finely chopped)
1/4 cup chopped organic cilantro
1/2 tsp Natierra Himalayan pink salt
2 cans (15 oz) organic black bean rinsed and drained
24 oz Rao's Arrabbiata Sauce
1/2 tsp cumin
Violife mozzarella shreds (optional)
Avocado for topping
Cilantro for topping
Heat oven to 350°
Mix together the first five ingredients. Set aside.
Mash beans ( I just used my food processor), then add sauce and cumin.
In a greased 9x13 pan, spread 1/3 of bean mixture on the bottom of the pan.
Add half of spinach mixture.
Add 1/3 bean mixture.
Add other half spinach mixture.
Top with rest of bean mixture.
Cover with foil and cook for 50 min.
Take foil off and top with DF cheese (optional) + bake another 5 min.
Let cool then add toppings.
Enjoy by itself, or I added Mexican cauliflower rice for a side. I will post that recipe next. :)