Reviewed: Oct. 21, 2009

Excellent! I added a package of taco seasoning to the tomato mix, and skipped on the corn since I didn't have any on hand. The season packet added some good flavor and a package of fajita or enchilada seasoning would probably good too. I also used a shredded mexican blend of cheese in place of the monterey jack. It's really good as leftovers too! Thanks for sharing this recipe!

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n00dles

Cooking Level: Intermediate

Home Town: Winthrop, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: May 13, 2009

This was delicious! It made a ton- so I had lunch covered for most of the week. My boyfriend really liked it too- he's a meat and potatoes guy- but this was sooo yummy that until I was telling my mom how I made a vegetarian lasagna later that week, he said- when did you make that? He didn't even realized he'd been eating all veggies!!!

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jocasta02

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Reviewed: Jan. 25, 2009

I gave it 4 stars b/c I did do some tweaking as others had suggested: I used tortillas instead of lasagna noodles, I added Spanish style rice to the bean mixture, I added cumin & chili powder, and for the cheese layers I divided it up in the first 2 layers and then topped the lasagna with shredded tex-mex blend cheeses. It was a hit!

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LeeBt

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 17, 2008

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!

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Nashville Nosher

Cooking Level: Intermediate

Home Town: Springfield, Tennessee, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jul. 24, 2008

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.

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jamie

Cooking Level: Intermediate

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Reviewed: May 10, 2008

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.

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Melissa

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Reviewed: Feb. 16, 2008

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.

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ELLY777

Living In: Austin, Texas, USA

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Reviewed: Oct. 28, 2007

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!

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graciekate

Cooking Level: Beginning

Home Town: Kansas City, Missouri, USA

Living In: Chino, California, USA

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Reviewed: Sep. 21, 2007

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!

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Necia

Home Town: Neosho, Wisconsin, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: May 20, 2007

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.

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NANDERLAW

Living In: Louisville, Kentucky, USA

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Reviewed: Mar. 12, 2007

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

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merob

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Reviewed: Jan. 2, 2007

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!

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MARYBMAREK

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Reviewed: Dec. 27, 2006

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.

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cypress

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Reviewed: Sep. 27, 2006

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.

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Kamma

Cooking Level: Intermediate

Home Town: Folsom, California, USA

Living In: Rancho Cordova, California, USA

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Reviewed: Sep. 10, 2006

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.

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JNM

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Reviewed: Jul. 12, 2006

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.

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julieoj

Cooking Level: Intermediate

Home Town: Pasadena, California, USA

Living In: Lawrence, Kansas, USA

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Reviewed: Jun. 4, 2006

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!

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Denise S.

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Reviewed: Feb. 26, 2006

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.

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Amy Nelson

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Jan. 11, 2006

This turned out well after a little doctoring. First I used regular burrito sized tortillas, like someone mentioned, I didn’t think pasta went well with Tex-Mex. The tortillas soak up a lot of the moisture, which helps solve the problem people are having about it not setting well. Plus the tortillas become very soft and taste very much like pasta. I didn’t use the salsa, because it was already pretty wet, but I added a packet of GOYA Sazón to the mix for flavor. I made my own refried black beans by mashing them and cooking them with garlic, lime and burrito seasoning (the kind from the packet). I also used yellow Spanish rice in the bottom two layers, I didn’t cook the rice all the way so that it could absorb some of the liquid.

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Reviewer:

Netebee

Cooking Level: Intermediate

Home Town: Wilmington, Delaware, USA

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Reviewed: Sep. 20, 2004

The taste was good and it was fairly simple to put together. Unfortunately, the lasagna did not set well, though I followed directions precisely and even allowed it to set for about 15 minutes after baking. It slid all around, was hard to take out of pan, and sort of turned just into a pile of mush on our plates. So the presentation was not good and I would never serve it that way to guests. But again, the flavor was very good I thought.

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