Best 15 Black Bean Lasagna Recipes

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Indulge in a culinary journey with our tantalizing Black Bean Lasagna, a symphony of flavors that will delight your taste buds. This vegetarian lasagna is a vibrant fusion of hearty black beans, a medley of colorful vegetables, and a rich, flavorful sauce, all enveloped in layers of delicate lasagna noodles. Experience the delightful contrast of textures, from the soft, velvety filling to the crispy, golden-brown cheese topping. Discover a symphony of flavors that dance on your palate, from the earthy notes of black beans to the subtle sweetness of roasted vegetables, complemented by a zesty tomato sauce. Prepare to be captivated by this culinary masterpiece, a perfect fusion of taste and texture that will leave you craving more.

In addition to the main Black Bean Lasagna recipe, this article offers a diverse collection of lasagna recipes that cater to a variety of dietary preferences and culinary adventures. Embark on a culinary voyage with our delectable Vegan Lasagna, a plant-based masterpiece that showcases the power of vegetables. Experience the richness of our Spinach and Mushroom Lasagna, where tender spinach and earthy mushrooms create a harmonious balance of flavors. Indulge in our hearty Meatball Lasagna, a classic comfort food that combines savory meatballs with a luscious tomato sauce. Explore the depths of flavor with our Seafood Lasagna, where succulent shrimp and tender fish mingle in a creamy, flavorful sauce. And for those with a passion for bold flavors, our Spicy Chorizo Lasagna is a fiery delight that will tantalize your taste buds.

Here are our top 15 tried and tested recipes!

BLACK BEAN LASAGNA



Black Bean Lasagna image

A delicious vegetarian lasagna using corn tortillas instead of lasagna noodles, layered with salsa, black beans, cheese, and guacamole.

Provided by ESNOW

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
2 onions, chopped
4 cloves garlic, chopped
½ green bell pepper, diced
½ red bell pepper, diced
1 (14.5 ounce) can chopped tomatoes
1 cup salsa
2 (15 ounce) cans black beans, drained and rinsed
salt and black pepper to taste
2 avocados - peeled, pitted, and mashed
1 tablespoon fresh lemon juice
12 (6 inch) corn tortillas, quartered
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
  • Warm oil in a large skillet over medium heat. Stir in onions, 3 cloves of chopped garlic, and green and red bell peppers. Cook until the onions are soft and translucent. Stir in tomatoes with juice, salsa, and black beans. Season with salt and pepper. Bring to a simmer, and cook about 3 minutes.
  • In a bowl, mash the avocados with 1 clove chopped garlic and lemon juice.
  • Place a layer of tortillas on the bottom of the baking dish. Spread 1/3 of the tomato and bean mixture on top. Spread 1/2 of guacamole on top, then sprinkle with 1/3 of cheese. Lay out another layer of tortillas. Top with half of the remaining tomato and bean mixture. Then spread remaining guacamole on top. Sprinkle with half the cheese. Repeat with remaining ingredients.
  • Bake in preheated oven for 35 minutes, or until sauce is bubbly.

Nutrition Facts : Calories 330.7 calories, Carbohydrate 29.8 g, Cholesterol 29.7 mg, Fat 19.7 g, Fiber 7.6 g, Protein 11.7 g, SaturatedFat 7.5 g, Sodium 471.8 mg, Sugar 5.2 g

BLACK BEAN LASAGNA



Black Bean Lasagna image

Provided by Trisha Yearwood

Categories     main-dish

Time 2h55m

Yield 12 servings

Number Of Ingredients 16

Two 15-ounce cans black beans, rinsed and drained
8 ounces lasagna noodles
1 recipe Tofu Ricotta, recipe follows
One 28-ounce can fire-roasted diced tomatoes
One 12-ounce can tomato paste
1 tablespoon dried oregano leaves
2 teaspoons salt, plus more for pasta
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 small onion, finely chopped
1/4 cup raw cashews, finely ground
14 ounces extra-firm tofu, drained and pressed (see Cook's Note)
1/4 cup nutritional yeast
3 tablespoons olive oil
2 tablespoons finely chopped fresh basil, or 1 tablespoon dried basil
Salt and pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large saucepan, combine the tomatoes and their juices, tomato paste, garlic powder, salt, pepper, oregano, onions and black beans. Bring to a boil over medium-high heat, and then reduce the heat and simmer, uncovered, for about 30 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook to al dente according to package directions. Drain the noodles well.
  • Spread 1 cup of the prepared sauce in a 9- by 13- by 2-inch baking pan. Make three layers each of noodles, sauce and Tofu Ricotta. End with the sauce and make sure the noodles are completely covered or they will dry out during baking. Bake for 45 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving.
  • Add the cashews to a food processor and grind them. Then crumble in the tofu, and add the yeast, olive oil and basil. Season with salt and pepper. Store in an airtight container in the fridge until ready to use. Keeps well for at least a week.

BLACK BEAN LASAGNA



Black Bean Lasagna image

I'm a schoolteacher who loves exchanging recipes with my colleagues. This is a great recipe for a crowd. It's tasty, nutritious and feeds plenty.-Deborah Kolek, Winchester Center, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 17

1 large onion, chopped
1 medium green pepper, chopped
2 tablespoons canola oil
4 to 6 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1-1/2 teaspoons salt
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 can (15 ounces) black beans, rinsed and drained
1 cup canned pinto beans, rinsed and drained
1 carton (15 ounces) ricotta cheese
1 large egg white, beaten
2 tablespoons minced fresh parsley
1 tablespoon chopped seeded jalapeno pepper
2 cups shredded cheddar cheese
4 flour tortillas (7 inches), halved

Steps:

  • In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, salt, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the black beans and pinto beans. Heat through., In a large bowl, combine the ricotta cheese, egg white, parsley and jalapeno. Spread a third of the bean mixture into a greased 13x9-in. baking dish. Top with half of the cheddar cheese, tortillas and ricotta mixture. Repeat layers. Spread remaining bean mixture over top., Cover and bake at 350° for 30-35 minutes or until bubbly. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 267 calories, Fat 12g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 726mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 4g fiber), Protein 14g protein.

CHEESY BLACK BEAN LASAGNA



Cheesy Black Bean Lasagna image

This is one of my family's absolute favorite meatless meals. I came up with this variation on lasagna to help my husband lower his cholesterol level, and I never dreamed that family and friends would rave over it." Dusty Davis - Slidell, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 15

9 lasagna noodles
1 large onion, chopped
1 teaspoon canola oil
3 garlic cloves, minced
2 cans (16 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cans (6 ounces each) tomato paste
1 cup water
2 tablespoons minced fresh cilantro
1/4 to 1/2 teaspoon crushed red pepper flakes
4 large egg whites, lightly beaten
1 carton (15 ounces) reduced-fat ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
2 cups shredded reduced-fat Mexican cheese blend

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large skillet over medium heat, cook onion in oil until tender. Add garlic; cook 1 minute longer. Add the beans, tomatoes, tomato paste, water, cilantro and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened., In a small bowl, combine the egg whites, ricotta cheese, Parmesan cheese and parsley., Drain noodles. Spread 1/2 cup bean mixture into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, a third of the ricotta mixture, a third of the remaining bean mixture and 2/3 cup cheese blend. Repeat layers twice., Cover and bake at 350° for 30-35 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 279 calories, Fat 7g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 455mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges

BLACK BEAN & CHICKEN ENCHILADA LASAGNA



Black Bean & Chicken Enchilada Lasagna image

Twice a month I make chicken enchiladas, lasagna-style. It's a regular with us because assembly is easy and my whole family gives it a thumbs-up. -Cheryl Snavely, Hagerstown, Maryland

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12

2 cans (10 ounces each) enchilada sauce
12 corn tortillas (6 inches)
2 cups coarsely shredded rotisserie chicken
1 small onion, chopped
1 can (15 ounces) black beans, rinsed and drained
3 cans (4 ounces each) whole green chiles, drained and coarsely chopped
3 cups crumbled queso fresco or shredded Mexican cheese blend
2 medium ripe avocados
2 tablespoons sour cream
2 tablespoons lime juice
1/2 teaspoon salt
Chopped fresh tomatoes and cilantro

Steps:

  • Preheat oven to 350°. Spread 1/2 cup enchilada sauce into a greased 13x9-in. baking dish; top with 4 tortillas, 1 cup chicken, 1/4 cup onion, 1/4 cup beans, 1/3 cup green chiles and 1 cup cheese. Repeat layers. Drizzle with 1/2 cup enchilada sauce; top with the remaining tortillas, onion, beans, chiles, sauce and cheese., Bake, uncovered, until lasgana is bubbly and cheese is melted, 25-30 minutes. Let stand 10 minutes before serving., Meanwhile, pit and peel 1 avocado; place in a food processor. Add sour cream, lime juice and salt; process until smooth. Pit, peel and cut remaining avocado into small cubes., Top lasagna with tomatoes, cilantro and cubed avocado. Serve with avocado sauce.

Nutrition Facts : Calories 407 calories, Fat 18g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 857mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 8g fiber), Protein 28g protein.

BLACK BEAN LASAGNA II



Black Bean Lasagna II image

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!

Provided by Chris J

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 8

Number Of Ingredients 16

9 lasagna noodles
½ cup chopped onion
½ cup chopped red bell pepper
½ cup frozen corn kernels, thawed
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can refried black beans
2 ¾ cups canned tomato sauce
½ cup salsa
½ cup chopped fresh cilantro, divided
1 ½ cups cottage cheese
1 cup ricotta cheese
¼ cup sour cream
8 ounces Monterey Jack cheese, shredded
¼ cup sliced ripe olives
8 sprigs fresh cilantro

Steps:

  • 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.
  • 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.
  • In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.
  • 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.
  • Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.

Nutrition Facts : Calories 361.1 calories, Carbohydrate 39.7 g, Cholesterol 34.7 mg, Fat 14.4 g, Fiber 6 g, Protein 20.9 g, SaturatedFat 7.8 g, Sodium 1067.2 mg, Sugar 7.2 g

EASY BLACK BEAN LASAGNA



Easy Black Bean Lasagna image

A Tex-Mex kind of lasagna. I had this at a "100 Chefs for UNCF" banquet a few years back. (UNCF = United Negro College Fund) The chef, Jerry Richard was kind enough to share his recipe.

Provided by SharleneW

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (15 ounce) can black beans, rinsed and drained (Progresso or Green Giant)
1 (28 ounce) can crushed tomatoes (Progresso)
3/4 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup salsa (Old El Paso Thick'n Chunky)
1 teaspoon chili powder
1/2 teaspoon cumin
1 cup light ricotta cheese
1/8 teaspoon garlic powder
1 egg
10 uncooked lasagna noodles
1 1/2 cups cheddar cheese or 1 1/2 cups mozzarella cheese, shredded (6 ounces)

Steps:

  • Heat oven to 350°F.
  • Spray 13x9-inch baking dish with non-stick cooking spray.
  • In a large bowl, mash beans slightly.
  • Stir in tomatoes, onions, bell pepper, salsa, chili powder and cumin.
  • Mix well.
  • In a small bowl, combine ricotta cheese, garlic powder and egg; blend well.
  • Spread 1 cup of tomato mixture over bottom of spray-coated baking dish.
  • Top with half of noodles, overlapping slightly.
  • Top with half of remaining tomato mixture.
  • Spoon ricotta mixture over top, spread carefully.
  • Top with half of cheese, then with remaining noodles, tomato mixture and cheese.
  • Cover tightly with spray coated foil.
  • Bake at 350°F for 40 to 45 minutes or until noodles are tender.
  • Uncover, let stand 15 minutes before serving.

SPINACH AND BLACK BEAN LASAGNA



Spinach and Black Bean Lasagna image

Make and share this Spinach and Black Bean Lasagna recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans black beans, drained
1 (26 ounce) jar red pasta sauce (I use Ragu)
1/2 teaspoon ground cumin
1 (15 ounce) container ricotta cheese
2 cloves garlic, finely minced (optional)
1 (10 ounce) package frozen chopped spinach, thawed and well drained
2 large eggs, beaten
1/2 cup chopped fresh cilantro
9 no-boil lasagna noodles
2 cups shredded monterey jack pepper cheese (Pepper Jack cheese)

Steps:

  • Add the beans to a mixing bowl; mash with a potato masher until fairly smooth.
  • Add in the pasta sauce, cumin, and garlic; stir to combine.
  • In another mixing bowl, add the ricotta, spinach, eggs, and cilantro; sprinkle with salt and pepper to taste; stir until just combined; Spread 1/3 of the bean mixture over the bottom of a 13x9 inch casserole dish (glass or ceramic).
  • Lay 3 of the lasagna noodles side by side over the bean mixture.
  • Spread half of the spinach mixture over the noodles.
  • Sprinkle 1 cup cheese over the spinach.
  • Lay 3 lasagna noodles over the cheese.
  • Spread half of the remaining bean mixture over the noodles.
  • Lay the last 3 lasagna noodles over the bean mixture.
  • Spread the remaining bean mixture over the noodles.
  • Cover the dish with foil and bake in a 375° oven for 40-45 minutes or until bubbling.
  • Take dish from oven and remove foil.
  • Sprinkle remaining cheese over the top, replace foil cover and let set for 10 minutes.
  • Serve.

BLACK BEAN LASAGNA



Black Bean Lasagna image

This Lasagna is a good Vegetarian dish. It can be made ahead up to 1 day and baked as directed or , freeze up to 1 month; thaw frozen casserole in fefrigerator overnight, and bake for 40 to 45 minutes or until heated through. The recipe comes from Better Homes & Gardens.com.

Provided by Barb G.

Categories     Cheese

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

9 lasagna noodles
2 (15 ounce) cans black beans, rinsed and drained
nonstick cooking spray
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
2 garlic cloves, minced
2 (15 ounce) cans tomato sauce (ROTEL-Diced tomatoes with green chilies works great) or 2 (15 ounce) cans tomato sauce, with seasoning (ROTEL-Diced tomatoes with green chilies works great)
1/4 cup fresh snipped cilantro
1 (12 ounce) container low fat cottage cheese
1 (8 ounce) package reduced-fat cream cheese
1/4 cup light sour cream
sliced tomatoes (optional)
fresh cilantro leaves (optional)

Steps:

  • Cook noodles according to package directions; drain.
  • Mash one can of the beans and set aside; Lightly coat a large skillet with cooking spray; add onions, green sweet pepper, and garlic; Cook and stir over medium heat until tender but not brown, add the mashed beans,unmashed beans, tomato sauce, and snipped cilantro; heat through.
  • In a large bowl combine cottage cheese, cream cheese, and sour cream;set aside.
  • Spray a 3-quart rectangular baking dish with nonstick coating; arrange 3 of the noodles in the dish; Top with one-third of the bean mixture, then spread one-third of the cheese mixture,repeat layers twice, ending with bean mixture;RESERVE the remaining cheese mixture.
  • Bake, covered, in a 350 degree oven for 40 to 45 minutes or until heated through; DOLLOP with reserved cheese mixture, Let stand 10 minutes, Garnish with tomatoes slices and cilantro if desired.

BLACK BEAN LASAGNA



Black Bean Lasagna image

A vegetarian lasagna, NOT Tex-Mex. From Sunshine Recipe website. This works best with no-boil lasagna noodles, but you can use the regular. Just make sure they're well covered with sauce, and when you take it out of the oven, cover the lasagna pan with a cookie sheet to hold in the heat and let things cook a little longer.

Provided by windhorse23

Categories     Black Beans

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 7

1 egg
1/2 cup water
28 ounces spaghetti sauce
12 lasagna noodles, uncooked
2 cups low-fat ricotta cheese
2 1/2 cups part-skim mozzarella cheese, shredded
2 (15 ounce) cans black beans, rinsed and drained

Steps:

  • Preheat oven to 375 degrees.
  • Over low heat simmer spaghetti sauce, water and beans.
  • In a small bowl combine ricotta cheese and egg and set aside.
  • In an 11 x 13 inch pan place one cup of the bean mixture. Cover with 3 pieces of lasagna noodles, then spread about 1/3 of the ricotta over the noodles. Top with 1 cup of the bean mixture, then about 1/2 cup of the mozzarella. Repeat layers twice. Place remaining 3 lasagna noodles and pour the remaining bean mixture over all of it. Top with remaining mozzarella. Sprinkle with parmesan, too if you like.
  • Cover with foil and bake for 30 minutes. Uncover and continue baking another 15 minutes.
  • Let stand for 15 minutes before serving.

Nutrition Facts : Calories 356.1, Fat 10.3, SaturatedFat 5.3, Cholesterol 47.9, Sodium 637.1, Carbohydrate 43.1, Fiber 7.2, Sugar 7.2, Protein 22.6

BLACK BEAN LASAGNA KINSTLINGER-BRUHN



Black Bean Lasagna Kinstlinger-Bruhn image

Provided by Charlotte Kinstlinger-Bruhn

Categories     Food Processor     Bean     Pasta     Tomato     Bake     Vegetarian     Mozzarella     Parmesan     Ricotta     Gourmet

Yield Serves 8

Number Of Ingredients 18

1 1/2 cups (9 ounces) dried black beans, picked over and rinsed
2 1/4 teaspoons salt
1 bay leaf
1/2 teaspoon pepper
5 tablespoons olive oil
1 small onion
4 garlic cloves
3/4 cup dry red wine
2 cups tomato purée
2 cups canned crushed tomatoes
1 teaspoon sugar
1 teaspoon dried oregano, crumbled
2 cups part-skim-milk ricotta
1 large egg, beaten lightly
1/4 cup chopped fresh coriander
1 cup freshly grated Parmesan
9 dried lasagna noodles
1 pound part-skim-milk mozzarella, sliced thin

Steps:

  • Let the beans soak overnight in cold water to cover by 2 inches. Drain the beans and in a saucepan combine them with 4 1/2 cups water, 1 1/2 teaspoons of the salt, the bay leaf, and the pepper. Bring the water to a boil and simmer the beans for 1 1/4 hours, or until they are tender. Drain the beans and in the food processor purée 1 cup of them with 2 tablespoons of the oil, reserving the remaining beans.
  • In a saucepan cook the onions and the garlic in the remaining 3 tablespoons oil over moderately low heat, stirring, until the onion is softened. Add the wine and boil the mixture, stirring, until the liquid is almost evaporated. Add the tomato purée, the crushed tomatoes, the sugar, the oregano, the remaining 3/4 tablespoon salt, and the reserved beans and simmer the sauce, stirring occasionally, for 1 hour. (Do not let the sauce come to a boil.) The sauce may be made in advance and frozen for 3 months.
  • In a bowl combine the ricotta, the egg, the coriander, and 1/2 cup of the Parmesan. In a kettle of boiling salted water cook the noodles for 8 to 10 minutes, or until they are al dente, drain them in a colander, and rinse them under cold water. In a lightly oiled baking dish, 13 by 9 inches, arrange 3 of the noodles and over them spread half the ricotta mixture and then one third of the tomato bean sauce. Arrange one third of the mozzarella over the sauce and sprinkle it with one third of the remaining Parmesan. Layer 3 of the remaining noodles over the Parmesan, spread the puréed bean mixture and half the remaining tomato bean sauce over the noodles, and top the sauce with half the remaining mozzarella and half the remaining Parmesan. Arrange the 3 remaining noodles over the cheese, spoon the remaining ricotta mixture and tomato bean sauce over them, and top the sauce with the remaining mozzarella and Parmesan. Bake the lasagna in the middle of a preheated 375°F. oven for 30 to 35 minutes, or until it is bubbling.

BLACK BEAN LASAGNA (WITH TORTILLAS)



BLACK BEAN LASAGNA (WITH TORTILLAS) image

Categories     Avocado     Bean     Corn     Pepper     Tomato     Vegetarian

Number Of Ingredients 13

1 tablespoon vegetable oil
1 recipe - 2 onions, chopped
4 cloves garlic, chopped
1 recipe - 1/2 green bell pepper, diced
1 recipe - 1/2 red bell pepper, diced
1 can (14.5 ounce) chopped tomatoes
1 cup salsa
2 cans (12 ounce) black beans, drained and rinsed
1 recipe (to taste) salt and black pepper
1 recipe - 2 avocados, peeled, pitted and mashed
1 tablespoon fresh lemon juice
1 recipe - 12 (6 inch) corn tortillas, quartered
2 cups Cheddar cheese, shredded

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
  • Warm oil in a large skillet over medium heat. Stir in onions, 3 cloves of chopped garlic, and green and red bell peppers. Cook until the onions are soft and translucent. Stir in tomatoes with juice, salsa, and black beans. Season with salt and pepper. Bring to a simmer, and cook about 3 minutes.
  • In a bowl, mash the avocados with 1 clove chopped garlic and lemon juice.
  • Place a layer of tortillas on the bottom of the baking dish. Spread 1/3 of the tomato and bean mixture on top. Spread 1/2 of guacamole on top, then sprinkle with 1/3 of cheese. Lay out another layer of tortillas. Top with half of the remaining tomato and bean mixture. Then spread remaining guacamole on top. Sprinkle with half the cheese. Repeat with remaining ingredients.
  • Bake in preheated oven for 35 minutes, or until sauce is bubbly.

BLACK BEAN LASAGNA



BLACK BEAN LASAGNA image

Categories     Vegetarian

Yield 8 servings

Number Of Ingredients 17

4 jalapeño peppers
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
4 garlic cloves, minced
2 cups chopped tomato
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
2 (15.5-ounce) cans black
beans, rinsed and drained
3 tablespoons chopped fresh cilantro
1 (8-ounce) carton reduced-fat sour cream
1 large egg, lightly beaten
1 (16-ounce) bottle chunky salsa
Cooking spray
12 cooked lasagna noodles
1 1/2 cups (6 ounces) shredded Monterey Jack cheese

Steps:

  • Cut jalapeños in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 4 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop. Reduce oven temperature to 375°. Heat a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and garlic; sauté 6 minutes. Add tomato, cumin, and coriander; cook 3 minutes. Add jalapeño and beans; cook 3 minutes. Remove from heat; cool 10 minutes. Stir in cilantro, sour cream, and egg. Spread 3 tablespoons salsa in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles slightly overlapping over salsa, and top with half of the bean mixture, 1/2 cup cheese, and 3 tablespoons salsa. Repeat the layers, ending with noodles. Spread remaining salsa over noodles, and sprinkle with 1/2 cup cheese. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 15 minutes or until cheese melts. Let stand 5 minutes.

BLACK BEAN LASAGNA I



Black Bean Lasagna I image

A yummy meatless pasta dish.

Provided by RED_DOC

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Vegetarian Lasagna Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

9 lasagna noodles
1 pint part-skim ricotta cheese
1 egg
½ cup chopped onion
½ cup chopped green bell pepper
2 cloves garlic, minced
2 (16 ounce) cans black beans
1 (15 ounce) can tomato sauce
8 ounces shredded mozzarella cheese

Steps:

  • In a large pot of lightly salted boiling water, cook the lasagna noodles 10 minutes, until al dente, and drain.
  • 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.
  • 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.
  • 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.
  • Bake 40 to 45 minutes in the preheated oven. Let stand 10 minutes before serving.

Nutrition Facts : Calories 398.7 calories, Carbohydrate 47.4 g, Cholesterol 63.4 mg, Fat 11.8 g, Fiber 9.8 g, Protein 27.1 g, SaturatedFat 6.8 g, Sodium 986.6 mg, Sugar 4.2 g

BLACK BEAN LASAGNA ROLLS



BLACK BEAN LASAGNA ROLLS image

Categories     Bean     Vegetarian

Yield 8 servings

Number Of Ingredients 10

8 lasagna noodles, uncooked
1 cup shredded reduced-fat Monterey Jack cheese
1 (15 ounce) container part-skim ricotta cheese
1 (4.5 ounce) can chopped green chiles, drained
1/2 teaspoon chili powder
1/8 teaspoon salt
2 cups black beans
Cooking spray
1 (15.5 ounce) jar no-salt-added salsa
Fresh cilantro sprigs (optional)

Steps:

  • Cook lasagna noodles according to package directions, omitting salt and fat; drain well. Combine cheeses and next 3 ingredients, stirring well. Spread cheese mixture over one side of each noodle. Spoon black beans evenly over cheese mixture. Roll up noodles, jellyroll fashion, beginning at narrow ends. Place lasagna rolls, seam sides down, in an 11- x 7- x 11/2-inch baking dish coated with cooking spray. Cover and bake at 350 degrees for 25 minutes or until thoroughly heated. To serve, spoon salsa evenly over rolls, and garnish with cilantro sprigs, if desired.

Tips:

  • Cook the black beans in advance: You can either cook them from scratch or use canned black beans. If you're cooking them from scratch, be sure to soak them overnight before cooking.
  • Use a variety of vegetables: This recipe calls for bell peppers, zucchini, and mushrooms, but you can use any vegetables you like. Some other good options include spinach, kale, or broccoli.
  • Don't overcook the lasagna: The lasagna is done when the cheese is melted and bubbly and the vegetables are tender. Overcooking will make the lasagna dry and tough.
  • Let the lasagna cool before slicing: This will help the lasagna hold its shape when you slice it.

Conclusion:

This black bean lasagna is a delicious and satisfying meatless meal. It's perfect for a weeknight dinner or a special occasion. The combination of black beans, vegetables, and cheese is sure to please everyone at the table.

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