Best 7 Easy Black Bean Lasagna Recipes

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Indulge in a culinary journey with our tantalizing Black Bean Lasagna, a delectable vegetarian twist on the classic Italian dish. This easy-to-make lasagna is packed with flavor and nutrition, featuring layers of tender lasagna noodles, hearty black beans, vibrant roasted red peppers, and a creamy homemade sauce. Each bite offers a delightful fusion of textures and flavors, making it a perfect choice for vegetarians, vegans, and anyone looking for a healthy and satisfying meal. Discover the secrets behind this exceptional dish and explore variations such as the Spinach and Artichoke Lasagna, bursting with fresh spinach, savory artichokes, and a rich Alfredo sauce, or the Zucchini and Mushroom Lasagna, showcasing the earthy flavors of zucchini and mushrooms complemented by a tangy tomato sauce. Get ready to tantalize your taste buds with these irresistible lasagna recipes!

Check out the recipes below so you can choose the best recipe for yourself!

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.

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 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.

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 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

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



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.

Tips:

  • For the most flavorful lasagna, use homemade black bean sauce. It's easy to make and only takes a few minutes.
  • If you don't have time to make your own sauce, you can use store-bought black bean sauce. Just be sure to choose a brand that is low in sodium.
  • To make the lasagna ahead of time, assemble it and then refrigerate it for up to 24 hours. When you're ready to bake it, let it come to room temperature for 30 minutes before baking.
  • You can also freeze the lasagna for up to 2 months. To freeze it, assemble it and then wrap it tightly in plastic wrap and foil. When you're ready to bake it, thaw it in the refrigerator overnight and then bake it according to the instructions in the recipe.
  • If you're looking for a vegetarian lasagna, you can omit the ground beef and add an extra can of black beans to the sauce.

Conclusion:

This black bean lasagna is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It's also a great way to use up leftover black beans. So next time you're looking for a hearty and satisfying meal, give this lasagna a try.

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