Black Bean Lasagna
Black Bean Lasagna is a hearty, flavorful vegetarian dish featuring layers of beans, tomatoes, and cheese, seasoned with chili powder and cumin. Its comforting, cheesy layers make it perfect for family dinners or entertaining guests who enjoy bold flavors and a satisfying vegetarian option.
Ingredients
- 15 oz. can black beans, drained and rinsed ⓘ
- 28 oz. can crushed tomatoes, undrained ⓘ
- 10 lasagna noodles, uncooked ⓘ
- 1/2 cup chopped green, red, or yellow pepper ⓘ
- 1/2 cup chopped onion
- 1/2 cup salsa ⓘ
- 1 teaspoon chili powder ⓘ
- 1/2 teaspoon ground cumin ⓘ
- 1 egg ⓘ
- 1 cup ricotta or cottage cheese ⓘ
- 1/2 teaspoon garlic powder ⓘ
- 8 oz. shredded Mexican cheese ⓘ
Instructions
- Preheat oven to 350°F (175°C). Spray a 9 x 13 inch baking dish with nonstick cooking spray.
- Mash the black beans in a bowl and stir in the crushed tomatoes, chopped onion, chopped peppers, salsa, chili powder, and ground cumin.
- In a small bowl, mix ricotta cheese, garlic powder, and egg until well combined.
- Spread 1 cup of the tomato-bean mixture over the bottom of the prepared dish.
- Layer half of the uncooked lasagna noodles over the tomato mixture, overlapping slightly.
- Top with half of the remaining tomato-bean mixture.
- Spoon the ricotta cheese mixture over the tomato layer and spread evenly.
- Sprinkle half of the shredded cheese over the ricotta layer.
- Add the remaining lasagna noodles on top, overlapping as needed.
- Spread the remaining tomato-bean mixture over the noodles.
- Sprinkle the remaining shredded cheese on top.
- Cover the dish with foil coated with cooking spray.
- Bake for about 45 minutes, until bubbling and heated through.
- Let stand for about 15 minutes before serving.
Nutrition & Diet Analysis (per serving)
660
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).