Title: Black bean lasagna kinstlinger-bruhn
 Categories: None
      Yield: 1 Servings
 
  1 1/2 c  (9 ounces) dried black
           -beans; picked over and
           -rinsed
  2 1/4 ts Salt
      1    Bay leaf
    1/2 ts Pepper
      5 tb Olive oil
      1 sm Onion
      4    Garlic cloves
    3/4 c  Dry red wine
      2 c  Tomato purée
      2 c  Canned crushed tomatoes
      1 ts Sugar
      1 ts Dried oregano; crumbled
      2 c  Part-skim-milk ricotta
      1 lg Egg; beaten lightly
    1/4 c  Chopped fresh coriander
      1 c  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 purée 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 purée, 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 puréed 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 375°F. oven for 30 to 35 minutes, or until it
  is bubbling.
  
  Serves 8.
  
  Gourmet January 1990 Charlotte Kinstlinger-Bruhn: Scarborough, New
  York