Black Bean Lasagna II Recipe
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Black Bean Lasagna II

By: Chris J  
"Lasagna with a Southwest twist. This can be frozen unbaked and kept for up to a month. Simply thaw in refrigerator overnight and bake as directed. Tastes even better reheated the second day!"

Rating: This weblink has been rated 42 times with an average star rating of 4.4 Read Reviews (34)

Rate/Review | 1,078 people have saved this

What to Drink?

Wine Syrah
Cocktail Prickly Pear Margarita
Prep Time:
45 Min
Cook Time:
45 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 9 lasagna noodles
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/2 cup frozen corn kernels, thawed
  • 2 cloves garlic, chopped
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (16 ounce) can refried black beans
  • 2 3/4 cups canned tomato sauce
  • 1/2 cup salsa
  • 1/2 cup chopped fresh cilantro, divided
  • 1 1/2 cups cottage cheese
  • 1 cup ricotta cheese
  • 1/4 cup sour cream
  • 8 ounces Monterey Jack cheese, shredded
  • 1/4 cup sliced ripe olives
  • 8 sprigs fresh cilantro

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Coat a large skillet with non-stick cooking spray, and place over medium heat. Saute onion, red bell pepper, corn and garlic until tender. Stir in black beans, refried beans, tomato sauce, salsa and 1/4 cup cilantro. Cook until heated through and slightly thickened; set aside.
  3. In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.
  4. Coat a 9x13 inch casserole dish with non-stick cooking spray. Arrange 3 of the cooked lasagna noodles in the bottom of the dish, cutting to fit if necessary. Spread with 1/3 of the bean mixture, then 1/3 of the cheese mixture. Repeat layers twice more.
  5. Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 457 | Total Fat: 17g | Cholesterol: 44mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2006 by Netebee 
This turned out well after a little doctoring. First I used regular burrito sized tortillas,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 31, 2005 by Cory R. King 
Have made this two years in a row for christmas and is always a hit. My girlfriend loves it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2007 by Anichka 
Excellent recipe. I made this last night and luckily it's good because I will be eating it for... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 27, 2003 by wedmorningtennis 
I feel like the odd ball. I was not very crazy about this dish. I thought when I read the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 16, 2004 by Wilemon Supporting Member (Click to learn more about Supporting Membership)
This was not our favorite. I may try again, spice it up more and use flour tortillas instead... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 12, 2007 by merob 
Soooo yummy. I had a dinner party last night for 12 of my girlfriends and everyone wanted the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 27, 2006 by Kamma 
My husband really liked this. I had a hard time reconciling the taste. Is it Italian or is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2006 by JNM 
This recipe was great! I made it for my carnivorous husband. We had my inlaws over to try... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 27, 2003 by HAGANRD 
While not bad, this felt like it was lacking something. I'll make it again, but maybe try... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2007 by Necia 
As suggested by another reviewer, I added a Goya Sazón packet to both the bean and the cheese... MORE

 
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