We loved this dish and I will definitely make it again. I used tortillas instead of pasta (just what I had on hand, on the suggestion of others) and it turned out nicely. I used regular refried beans instead of the refried black beans, green pepper in place of the red, and I added some green onions on top. I also followed another user's tip on using half enchilada sauce and half tomato sauce and I think it gave it a nice kick. My fiance hates cilantro, unfortunately, so the enchilada sauce gave it some flavor to make up for the missing herb. I also put in half a packet of taco seasoning into the cheese mixture. It made quite a bit, and I'm looking forward to the leftovers for dinner all week. I'm also excited about changing up the recipe, using chicken, tofu, or beef to switch things up a bit. Thanks for a great recipe!

A few changes and it was wonderful...we like beef, and green pepper subbed for red (only because I was out). And I used tortillas, cooked on the grill.

Used no boil noodles and baked 15 minutes longer. Topped with a combination of avacado, chopped tomatoes, cilantro and lime. Served it with a cucumber salad and it was DELICIOUS! Will become a staple in our house.

I was not a fan of this one. The flavors didn't seem to work well together for some reason. I did use regular refried beans, which could have been the problem. It just didn't make the cut.

This is a great recipe! I had followed other reviewer ideas added a 1/2 cup jalapenos,cumin,used hot salsa, cayenne pepper and about a 1/2 packet of taco seasoning. I like flavor overload so I just kept adding til I was happy. I used shredded mild cheddar and colby jack cheese on top as well.Everyone loved it. Will definitley make it again!

As suggested by another reviewer, I added a Goya Sazón packet to both the bean and the cheese layers. I also doubled the amount of onion and corn, and added sliced black olives and jalapenos to the bean mixture. I added 2 eggs to the cheese mixture to ensure that it was firm. It ended up being enough for 3 full layers of noodles (of which I used gluten-free no-boils...since they're made of rice it's a good alternative for those who find the "pasta" aspect of this recipe weird) in a 9 x 13 pan. Not runny, very easy, devoured by family and guests. THANK YOU!

My whole family, several of whom are vegetarians, LOVES this dish. I find that I need more of the cheese mixture than the recipe calls for, especially if I double it. It is EXCELLENT.

Soooo yummy. I had a dinner party last night for 12 of my girlfriends and everyone wanted the receipe!!!

Excellent recipe. I made this last night and luckily it's good because I will be eating it for the next week! I could not find refried black beans at my supermarket, so I bought an extra can of regular black beans and mashed them before preparing that part. I also added chopped jalapenos (from a jar) to the bean mixture since I like my food on the spicy side. I added approximately a quarter cup to begin with, but ended up with something more like 1/2 by taste. I ate a leftover piece for lunch and the peppers did not warm up too much overnight. With a 1/2 c. of jalapenos (and medium salsa), I would still categorize the hotness as fairly mild. - that is my old review, and I have made this recipe many, many times since then. I've tried it with the refried black beans, and I really think it works better the way I originally made it (two regular cans, one partially mashed). It was a bit too beany with the refried beans. I am known as the vegetarian in my office, and I made it for a bunch of meat lovers there recently. No leftovers at all!

This recipe made my husband want to be vegetarian! AWESOME... you don't miss the meat! I did add some cumin as a prior review suggested. And I used low fat sour cream and low fat cottage cheese... turned out WONDERFUL!

I recently married a vegetarian and have been trying different meatless recipes that my carnivore children would also eat. Once they got over the idea of "black beans" it has quickly become a favorite. It is easy to prepare by someone, like me, who does not really like to cook and has limited time. My family likes to eat it with tortilla chips.

My husband really liked this. I had a hard time reconciling the taste. Is it Italian or is it Mexican? I ate the leftovers today and it was good but it's missing some spice. When I tasted the sauce I thought it was bland so I threw in some basic spices before I even baked it. I think next time I'll add taco seasoning to the ricotta mixture. I added a chedder layer on top and every bite with that is really good. I think it's just a little too bland on its own. I was surprised to read that others had trouble with it being soupie. Mine set perfectly. I made sure my sauce was pretty thick before I assembled it though. Lasagna has gotten pretty old to me and this was a nice twist. Next time it gets more spices though.

This recipe was great! I made it for my carnivorous husband. We had my inlaws over to try it. They all loved it. Everyone had seconds, and my inlaws have asked for the recipe. I used whole wheat noodles, reduced-sodium/no fat pasta sause, and 1% cottage cheese. I also couldn't find re-fried black beans, so I used regular re-fried beans. I didn't have any problems with excess moisture. The difference might be that after I assembled the lasanga, the meal time was delayed by 2 hours, so I stuck everything in the fridge.

this is really good and a nice compromise for my half veggie/half meat eating family. I used red enchilada sauce instead of half of the tomato sauce and it had a nice kick to it. Will definitely make this again.

This was great! I prepared it and froze to bake later, and it was awesome. Everyone but my VERY picky 10 year old gave great reviews. Will definitely make again, and will add it to my list of delicious meat-free main dishes!

This lasagna was fantastic. My husband, a meat lover, loved this vegetarian meal. I substituted black eyed peas for refried beans because I had them on hand and used whole wheat lasagna noodles. Excellent-going into permanent rotation.