Black Bean Lasagna II

Black Bean Lasagna II

47
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 servings 404 cals
Serving size has been adjusted!

Original recipe yields 8 servings

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Nutrition

  • 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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Directions

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  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.

Reviews

47
  1. 57 Ratings

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Most helpful

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...

Most helpful critical

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 t...

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 t...

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...

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...

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 th...

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 ...

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 whol...

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.

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...

This is a great recipe that has become one of our staples. I also add zucchini, yellow squash, and mushrooms to the black bean/corn mixture to give it more servings of veggies and it's deliciou...