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.