Black Bean Lasagna

Directions

1. 1
   Make the filling for the rolls: In a small nonstick pan over medium heat, saute garlic in a Tablespoon of oil for about 2 minutes.
2. 2
   Add bell pepper, black beans, and 1-2 teaspoons of each the dried spices.
3. 3
   Saute for about 3-5 minutes, until garlic is fragrant.
4. 4
   Remove from heat and put into a small heat-safe bowl.
5. 5
   Add the ricotta cheese and fresh basil (if using), stir to combine.
6. 6
   Add a small handful about 1/4 to 1/3 of the shredded mozzarella and the grated parmesan cheese.
7. 7
   Mix well.
8. 8
   Pour tomato sauce into a small bowl and season with more (1-2 teaspoon each) dried spices, salt, and pepper.
9. 9
   Add a splash of olive oil and the red pepper flakes; stir.
10. 10
    Put a few spoonfuls of the sauce into the bottom of a small (8x8) baking dish.
11. 11
    Using a spoon, scoop out some of the filling, and add it to a lasagna noodle, rolling the noodle around the filling.
12. 12
    If filling comes out, place your index finger and thumb over the open ends and pinch the filling back into the roll.
13. 13
    Place the roll, seam side down in baking dish.
14. 14
    Repeat until all the noodles are used.
15. 15
    Pour remaining sauce over rolls.
16. 16
    Sprinkle mozzarella cheese over the top and cover with foil.
17. 17
    At this point you can either keep it in the fridge until youre ready for dinner, or bake immediately (or you could stash it in the freezer for another day).
18. 18
    When ready to bake, preheat oven to 375F and bake, covered in foil, 45 minutes to an hour, til heated through and sauce is bubbling a bit.
19. 19
    Then remove foil, and bake an additional 5-10 minutes until cheese is browned.
20. 20
    Allow to cool about 10-15 minutes before serving, then enjoy.