Black Bean Lasagna I Recipe -
Black Bean Lasagna I Recipe
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Black Bean Lasagna I

Recipe by  

"A yummy meatless pasta dish."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. In a large pot of lightly salted boiling water, cook the lasagna noodles 10 minutes, until al dente, and drain.
  2. In a bowl, blend the ricotta cheese and egg, and set aside. Preheat oven to 350 degrees F (175 degrees C). Coat a 3-quart baking dish with cooking spray.
  3. Spray a large skillet with cooking spray, and saute the onion, green bell pepper, and garlic until tender. Mash 1 can of black beans. Stir mashed black beans, whole black beans, and tomato sauce into skillet, and cook until heated through.
  4. Arrange 3 lasagna noodles in the bottom of the prepared baking dish, and layer with 1/3 each of the ricotta mixture, black bean mixture, and mozzarella cheese. Repeat twice.
  5. Bake 40 to 45 minutes in the preheated oven. Let stand 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 15, 2003

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.

Most Helpful Critical Review
Oct 15, 2003

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!


62 Ratings

Oct 15, 2003

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.

Dec 17, 2003

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!

Dec 04, 2002

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.

Dec 01, 2008

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....

Oct 15, 2003

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!

Oct 20, 2010

This was good. It was not saucy enough for my tastes, but everyone liked it. Next time I will add more sauce to each layer.


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  • Calories
  • 399 kcal
  • 20%
  • Carbohydrates
  • 47.4 g
  • 15%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 9.8 g
  • 39%
  • Protein
  • 27.1 g
  • 54%
  • Sodium
  • 987 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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