Black Bean Lasagna: Mango & Butternut Sauce
The other night I came up with a great combination for lasagna. Do you ever play around with recipes by using only what you have in your fridge? Well, that is exactly what I did.
I had in my fridge Costco’s Mango Peach Salsa and their Butternut Squash Sauce. So I combined them together into one sauce. And then, of course, I added in Bush’s Black Beans to make it a Mexican dish.
Oh, so yummy!
Bush’s Black Bean Lasagna with Butternut & Mango Sauce
1 lb ground beef or ground turkey
2 cans Bush’s Black Beans, drained
2 cups Peach Mango Salsa
2 cups (25 oz.) Butternut Squash Pasta Sauce
1 15 oz. container ricotta cheese
1 egg, slightly beaten
1 tsp. paprika (I used Spanish paprika)
Salt and pepper
1 8 oz. box oven-ready lasagna noodles (about 12 pieces)
4 cups (16 oz.) shredded mozzarella cheese (I used a unique flavor of Apple Smoked Mozzarella).
1/2 cup grated Parmesan cheese
Heat oven to 350. In a large skillet cook the meat until browned; drain and remove from heat. Stir in the sauce. Add the drained beans. Salt and pepper to taste.
In a bowl, combine ricotta cheese, egg, and paprika.
To assemble, divide ingredients up by placing in layers: Sauce, noodles, ricotta cheese mixture, mozzarella cheese. Repeat until the pan is full. Sprinkle with remaining 1/2 cup Parmesan cheese.
Cover with foil and bake for 30 minutes. Remove the foil and bake additional 10-15 minutes until hot and bubbly.
At the beginning of the year we made the decision to use up what was in our refrigerators and freezers, both the house and in the garage.
That’s when the creativity comes in to play, but I’ll for sure be making this combination again. Mango and butternut? Who would have thought?
Do you have a favorite kind of lasagna that you make using leftovers?
(I have a working relationship with Bush’s Beans, but they did not pay for me to write this post today.)