I wanted to try something different with lasagna and I wanted to add some kind of bean. I keep a several canisters of beans which is inclusive of black beans; either on my kitchen counter or my pantry or somewhere in my kitchen. I’m always reorganizing my kitchen so they could be anywhere. I have some really cute glass canisters (which is my preference for food storage) and I filled them with all kinds of beans: chickpeas, pigeion peas/gungo peas, black beans, red kidney beans, cannellini beans, black eye peas, lentils. You name it; I got it….well not all beans but most of them. Beans tend to find there way into my rice dishes and salads.

Growing up I  was raised on red kidney beans, lima/butter beans and gungo peas/pigeon peas, but being challenged by my inner foodista, I ventured out and found all these other amazing beans and  now use them to add distinct flavors or textures to my authentic dishes.

I had no desire for a tomato based sauce and decided to use a combination of cheeses to achieve a velvety, creamy, d’luscious sauce. Oh and did I mention that there’s kale in this here lasagna  too? Oh and did I mention that it tastes even better the next day? Lasagna and all pasta dishes with cheese ALWAYS taste so much better the following day. It is simply magical when all the ingredients spend extra quality time together and infuse all their unique flavors. What’s even more magical, is that I get to eat all of it…..over and over again, until its all gone. I’m soooo happy to be an adventurous foodie.