Title: Four-Layer Black Bean Lasagna
Categories: Pasta Bean Spice
Yield: 1 Servings

		Black bean caviar:
1 1/2	lb	Black beans, soaked
		Overnight in cold water
1		Red bell pepper, grilled and
		Seeded
1		Ear corn, grilled and
		Kernels cut off
1		Jalapeno, grilled
2	tb	Chopped cilantro
1/4	ts	Ground cumin, toasted
1/4	ts	Ground oregano, toasted
1/4	ts	Ground coriander, toasted
		Kosher salt to taste
		Lime juice to taste
		Sofrito:
1		Yellow onion, diced
3		Cloves garlic, chopped
1		Poblano chile, seeded and
		Diced
2	tb	Olive oil
1/2	c	White wine
2		Fresh tomatoes, diced
1		12 ounce can tomatoes,
		Diced
1	tb	Chipotle peppers in adobo,
		Diced
1/2	cn	Diced mild green chiles
4		Scallions, chopped
1/4	c	Chopped Italian parsley
1/4	c	Chopped cilantro
1/2	tb	Marjoram, chopped (or
		Oregano)
		Kosher salt to taste
		Lasagna
1	lb	Fresh pasta sheets
		(purchased)
8		Fresh plum tomatoes, diced
1	bn	Scallions, sliced
1/2	lb	Shredded mozzarella
1/2	lb	Ricotta

Preparing the Black Bean Caviar: Drain and rinse the black beans and cover again with cold water by 2 inches. Bring to the boil, reduce heat to a simmer and cook till soft but not mushy. Drain and discard any excess liquid from the beans and cool. Combine all the ``caviar'' ingredients and puree. Taste for seasoning, adding more lime juice and salt as needed and reserve. (May be made 1-2 days ahead if well chilled.)

Preparing the sofrito: Cook the onion, garlic and poblano in the olive oil till softened but not browned. Add the white wine, bring to the boil and cook till the liquid has evaporated. Add the fresh and canned tomatoes, then cook over medium heat for 10 minutes. Stir in the chipotle peppers, green chiles, scallions and herbs. Season to taste with kosher salt and reserve.

Assembling the lasagna: Lightly butter an 8-by-6-inch casserole. Coat the bottom with a layer of sofrito. Cover with a layer of pasta sheets, overlapping as necessary. Spread with a light coating of black bean caviar. Sprinkle the black bean mixture first with scallions, then with diced tomato. Spread lightly with half the ricotta and sprinkle with one-third of the mozzarella.

Repeat the layers, starting with a layer of pasta sheets, covering with black bean mixture, then scallions, tomatoes, the remaining half of the ricotta and one-third more mozzarella. For the top layer, dip a pasta sheet in the sofrito and place over the lasagna. Spread with more sofrito, and then sprinkle with tomatoes, scallions and remaining mozzarella.

Either bake right away or cover the lasagna with plastic wrap and refrigerate up to one day before baking.

When ready to serve, preheat the oven to 350 degrees. Cover the casserole first with plastic wrap, then with foil (the foil protects the wrap), and bake for 45 minutes, or until hot in the center. Allow lasagna to cool for 20 minutes before cutting into portions.

Philadelphia Online -- Philadelphia Daily News -- Features Copyright

Judy Howle Flavors of the South Recipes for "heat lovers" http://www.ebicom.net/~howle From: Judy Howle Date: 05 Sep 97 Chile-Heads List Ä

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