Black Bean Lasagna II

Black Bean Lasagna II

Chris J 5

"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!"

Ingredients 1 h 30 m {{adjustedServings}} servings 404 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 1106 mg
  • 44%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.
  4. 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.
  5. Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.
Tips & Tricks
Sweet Potato Black Bean Chili

See how to make roasted sweet potato chili.

Black Bean and Couscous Salad

See how to make a Southwest-style couscous salad with a tangy vinaigrette.

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Reviews 46

  1. 56 Ratings


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 Saz√≥n 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.


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!

Cory R. King

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.