lasagne noodles

1 T. olive oil

1 medium onion, chopped

2 links veggie sausage (chipotle sausage is especially good here, if you are into spicy food)

3 cloves garlic, chopped

1 15 oz. can black beans

15 oz. ricotta cheese

2 eggs

1 jar ready-made tomato pasta sauce

1/2 c. grated parmesan

8 oz. cheddar cheese

Cutting board and sharp knife

Can opener

Small saucepan

1/2 c. measuring cup

Frying pan (preferably a cast-iron skillet)

Small bowl

8×11 baking pan

Cheese grater (if not using pre-grated cheese)

Optional: small hand chopper (makes chopping the garlic easier)

Cook onion in olive oil until brown. Add garlic and cook briefly.

In a small sauce pan, combine the tomato sauce and black beans. Add the onion and garlic mixture and simmer uncovered for 10 min., stirring occasionally.

Slice the veggie sausage into small chunks (cut in rounds, and then cut rounds in halves or fourths, depending on how big you like the pieces) and fry in the same pan as you fried the onions and garlic. Once the sausage is browned, add it to the tomato sauce.

Mix together ricotta, eggs, parmesan

Assemble lasagne by alternating layers of noodles, ricotta, sauce and cheese.

Bake at 350 degrees for 50-60 min.

A variant of my Black Bean Lasagne recipe