Search thousands of recipes reviewed by home cooks like you.

Black Bean Lasagna II

Black Bean Lasagna II

  • Prep

  • Cook

  • Ready In

Chris J

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 {{adjustedServings}} servings

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


  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.
Rate recipe

Your rating




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.


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.