black bean lasagna kinstlinger-bruhn
charlotte kinstlinger-bruhn: scarborough, new york 
1-1/2 cup  (9 ounces) dried black beans, picked over and rinsed
2-1/4 tsp  salt
1   bay leaf
1/2 tsp  pepper
5 Tbsp  olive oil
1 small  onion
4   garlic cloves
3/4 cup  dry red wine
2 cup  tomato puree
2 cup  canned crushed tomatoes
1 tsp  sugar
1 tsp  dried oregano, crumbled
2 cup  part-skim-milk ricotta
1 large  egg, beaten lightly
1/4 cup  chopped fresh coriander
1 cup  freshly grated parmesan
9   dried lasagna noodles
1 lb.  part-skim-milk mozzarella, sliced thin
let the beans soak overnight in cold water to cover by 2 inches. drain 
the beans and in a saucepan combine them with 4 1/2 cups water, 1 1/2 
teaspoons of the salt, the bay leaf, and the pepper. bring the water to 
a boil and simmer the beans for 1 1/4 hours, or until they are tender. 
drain the beans and in the food processor puree 1 cup of them with 2 
tablespoons of the oil, reserving the remaining beans. 
in a saucepan cook the onions and the garlic in the remaining 3 
tablespoons oil over moderately low heat, stirring, until the onion is 
softened. add the wine and boil the mixture, stirring, until the liquid 
is almost evaporated. add the tomato puree, the crushed tomatoes, the 
sugar, the oregano, the remaining 3/4 tablespoon salt, and the reserved 
beans and simmer the sauce, stirring occasionally, for 1 hour. (do not 
let the sauce come to a boil.) the sauce may be made in advance and 
frozen for 3 months. 
in a bowl combine the ricotta, the egg, the coriander, and 1/2 cup of 
the parmesan. in a kettle of boiling salted water cook the noodles for 8 
to 10 minutes, or until they are al dente, drain them in a colander, and 
rinse them under cold water. in a lightly oiled baking dish, 13 by 9 
inches, arrange 3 of the noodles and over them spread half the ricotta 
mixture and then one third of the tomato bean sauce. arrange one third 
of the mozzarella over the sauce and sprinkle it with one third of the 
remaining parmesan. layer 3 of the remaining noodles over the parmesan, 
spread the pureed bean mixture and half the remaining tomato bean sauce 
over the noodles, and top the sauce with half the remaining mozzarella 
and half the remaining parmesan. arrange the 3 remaining noodles over 
the cheese, spoon the remaining ricotta mixture and tomato bean sauce 
over them, and top the sauce with the remaining mozzarella and parmesan. 
bake the lasagna in the middle of a preheated 375f. oven for 30 to 35 
minutes, or until it is bubbling. 
serves 8. 
(ID: 75182) Mirror: Fri, Dec 31, 2004

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