Black Bean Lasagna I

Black Bean Lasagna I

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"A yummy meatless pasta dish."

Ingredients

1 h 30 m {{adjustedServings}} servings 399 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

51
  1. 62 Ratings

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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...

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 ...

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 gre...