Black Bean Lasagna II Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Dec. 6, 2002
This took some time to prepare, but it was worth it. Next time I will make two, one to freeze for later.
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Reviewed: Nov. 9, 2002
Delicious! Can't wait to have it for leftovers all week. You better like cilantro if you use all the recipe requires (I happen to love it)! Might also try some fresh lime juice in the bean mixture for an extra kick. Also, make sure to let stand (and set) before cutting.
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Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 13, 2002
Very good,though I had to make it on a day I was not working. Everyone in the family ate it!
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Cooking Level: Intermediate

Home Town: Boise, Idaho, USA
Living In: Helena, Montana, USA

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Reviewed: Jun. 4, 2002
I didn't use cilantro, but added green peppers and green endive onions... very good! great for vegetarians
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Reviewed: Mar. 5, 2002
This is a favorite at our house! I use no boil lasagna noodles to nix an extra step...works fine. I can put it together in the afternoon during kids' naps and refrigerate until ready to bake. It does have to sit a little while after baking before cutting into otherwise it's kind of runny. Super! And so worth the effort!!
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Living In: Champaign, Illinois, USA

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