READY IN 1½ hrs

Black Bean Lasagna II

Read Reviews (45)

"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!" — Chris J

Directions

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.
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.
In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.
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.
Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.

Kitchen-Friendly View

PREP 45 mins
COOK 45 mins
READY IN 1 hr 30 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 31, 2005

Have made this two years in a row for christmas and is always a hit. My girlfriend loves it too. I almost always add a red & green pepper plus a jalapeno peper. As an update, I bought the "no boil" noodles on accident last time I made this. I found they took out some of the excess moisture and made it much easier to dish. I'll probably use the no-boil noodles again for this recipe.

—Cory R. King

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Most Helpful Critical Review

Jan 18, 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.

—Netebee

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55 Ratings

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Feb 27, 2007

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!

—Anichka

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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.

—Kamma

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Mar 16, 2010

I did add extra spices (chili powder, oregano, cumin, cayenne pepper--skipped the cilantro just because I don't like it), like other reviewers suggested, and I used pepper jack cheese to get in a bit of extra kick there, plus threw some hot sauce into the bean mixture. With those changes it came out really excellent, with a good kick. :)

—pbbuttertoast

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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.

—JNM

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Apr 16, 2004

This was not our favorite. I may try again, spice it up more and use flour tortillas instead of pasta. It's just something about Mexican and pasta that just doesn't mix with us.

—Wilemon

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Oct 27, 2003

I feel like the odd ball. I was not very crazy about this dish. I thought when I read the recipe and reviews that it sounded very good and flavorful. I decided to add some chili powder, cumin and red pepper flakes give it a little kick. I still thought it tasted kind of bland and did not want to eat the leftovers. The rest of my family agreed.

—wedmorningtennis

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Nutrition

Calories
404 kcal
20%

Carbohydrates
41.3 g
13%

Cholesterol
44 mg
15%

Fat
16.8 g
26%

Fiber
6 g
24%

Protein
24.4 g
49%

Sodium
1106 mg
44%

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

Nutritional Information

Black Bean Lasagna II

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 404
** Calories from Fat: 151

% Daily Value *
** Total Fat 16.8g 26 %
** Saturated Fat 9.3g 47 %
** Cholesterol 44mg 15 %
** Sodium 1106mg 44 %
** Potassium 560mg 16 %
** Total Carbohydrates 41.3g 13 %
** Dietary Fiber 6g 24 %
** Protein 24.4g 49 %
** Sugars 7.3g
** Vitamin A 31 %
** Vitamin C 22 %
** Calcium 49 %
** Iron 33 %
** Thiamin 12 %
** Niacin 46 %
** Vitamin B6 15 %
** Magnesium 18 %
** Folate 49 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.