Recipe by RED_DOC
"A yummy meatless pasta dish."
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part-skim ricotta cheese
chopped green bell pepper
2 (16 ounce) cans
1 (15 ounce) can
shredded mozzarella cheese
I'm one of the few who did NOT find this recipe bland, however, I did make a few alterations - used cottage cheese instead of the ricotta. Added basil & oregano to the cheese. In addition to the shredded mozzarella I also used a little shredded cheddar & monterey jack. Would probably be good with added corn, too. My husband loved it, and my toddler ate a little bit of it.
I think that this recipe had definate potential. However, for my taste it was far far too dry and bland. Next time I will add much more pepper and hot sauce and at least another can of tomato sauce! Otherwise it just gets too crumbly and dry!
Awesome vegetarian dish, and I'm a meat eater! I accidentally bought one can of black bean soup and one can of regular, and it still came out wonderfully. I also added some oregano, basil and garlic powder (I was out of minced garlic) to the cheese mixture, and the spices were subtle but tasty. I think if you add spices, this dish is great.
This lasagne is EXCELLENT. I live in a dorm and find that the leftovers are as good, if not better than the first meal! I add cumin and chili powder to the sauce as well as extra onion and green pepper to give it a southwestern flair. I highly recommend this as a great alternative to standard lasagne!
I prepared this for a vegetarian potluck and had rave reviews
with requests for the recipe. It has an interesting blend of
flavors which can be adjusted to one's own taste (hot & spicy or
mild to suit you). Any time the world's pickiest eater will have
seconds, you know it has to be good.
This was made a head and placed in a Nesco 18 Qt roaster
oven, then reheated. It actually taste better reheated and is
excellent for leftovers.
Pure comfort food! Of course I made a lot of changes based on what I had, personal preferences, and previous reviews: 1) Add cumin, sweet spanish paprika, and italian seasoning to the cheese mix, 2) Used one can of black beans and one can of refried beans, 3) Added 1/2 can of corn, 4) Used one large tomato instead of tomato sauce, 5) Made half a box of rotini and just mixed everything together before baking, 6) Used 2 cups shredded mexican cheese blend. Mmmmmm....
This recipe is excellent! My husband and friends all enjoyed it! The black beans really add a great flavor. I did use about a half-cup extra tomato sauce (actually, pureed canned tomatoes), and will use a bit more next time. I also made it with no-boil lasagna noodles, covered with tin foil, and baked about 10 minutes extra. Worked great. Thanks again!
I've been making this for years. The recipe doesn't require even the slightest modification. It's even a hit with the kids!
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean Lasagna I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 106
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