Joan Hyams, of West Chester Twp. believes that low-fat, healthy food doesn’t mean a lifetime of eating nothing but celery sticks and boiled, plain chicken breast. Good-for-you recipes can be flavorful and filling too, she said.

Where did you get this recipe? I got it probably 20 years ago from a Houston newspaper’s Food section. Everyone has always liked it – even meat eaters!

Are you a vegetarian or is this just a favorite meatless recipe? I have been a vegetarian since the age of 17. I am for sure out of the family will since I come from a long line of German butchers, including my dad, one of the founders of Queen City Sausage. I became a vegetarian after my dad had two back-to-back heart attacks my senior year in high school. We had a dietitian come to house to teach the family better eating and cooking habits in an effort to rehab my dad.

Why do you love this recipe? The black beans and spices give this Italian favorite a tasty, Mexican twist. Plus, it’s healthy and easy to prepare.

Here’s her recipe:

Joan Hyams Black Bean Lasagna

Ingredients

10 dry lasagna noodles

2 (15-ounce) cans black beans, rinsed and drained

¼ cup vegetable broth

1 tsp. Ground cumin

½ tsp. Chili powder

½ tsp. Salt

Black pepper, bottled liquid hot red pepper sauce or cayenne, if desired

2 cups part-skim ricotta

3 cups shredded low-fat mozzarella cheese

1 jar spaghetti/pasta sauce. (I use Classico or Newman’s Own)

Directions:

Preheat oven to 375 degrees. Cook lasagna according to package directions. Drain and pat dry.

Combine beans, broth, cumin, & chili powder in a large bowl. Mash beans. Add pepper, hot red pepper sauce or cayenne, if desired, to make beans spicier.

In another bowl, mix ricotta, salt and 2 ½ cups mozzarella cheese. Arrange 5 noodles in a lightly greased, 13 x 9 pan. Layer with half each of beans, cheese, tomato sauce. Repeat. Sprinkle with remaining cheese. Bake uncovered about 40 minutes.

Serves 6 to 8.