Best 7 Refried Beans Lasagna Recipes

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**Indulge in the Culinary Symphony of Refried Beans Lasagna: A Fusion of Mexican and Italian Flavors**

Prepare to tantalize your taste buds with the exquisite Refried Beans Lasagna, a culinary masterpiece that harmoniously blends the vibrant flavors of Mexican and Italian cuisines. This delectable dish is a symphony of textures, with layers of tender lasagna noodles, creamy refried beans, savory ground beef, and a symphony of Mexican spices, all enveloped in a blanket of melted cheese. From the first bite, you'll be captivated by the interplay of flavors, the richness of the refried beans, the heartiness of the ground beef, and the aromatic warmth of the spices. Served piping hot, each slice of Refried Beans Lasagna is a testament to culinary innovation and a delightful journey for your palate.

**Explore a Treasure Trove of Culinary Inspiration with Diverse Recipes**

Embark on a culinary adventure as you discover a treasure trove of tantalizing Refried Beans Lasagna recipes, meticulously curated to cater to every taste preference. From the classic Refried Beans Lasagna, which remains true to the traditional flavors, to the innovative Black Bean and Corn Lasagna, which incorporates the vibrant colors and flavors of black beans and corn, there's a recipe here to satisfy every craving. For those with a preference for a vegetarian lasagna, the Vegetarian Refried Beans Lasagna offers a delightful symphony of vegetables, while the White Bean and Spinach Lasagna presents a lighter and equally flavorful alternative. Each recipe is accompanied by detailed instructions and helpful tips to ensure your culinary success.

Here are our top 7 tried and tested recipes!

FAVORITE MEXICAN LASAGNA



Favorite Mexican Lasagna image

Tortillas replace lasagna noodles in this beefy casserole with a south-of-the-border twist. With salsa, enchilada sauce, chilies, cheese and refried beans, it's a fiesta of flavors. -Tina Newhauser, Peterborough, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 14

1-1/4 pounds ground beef
1 medium onion, chopped
4 garlic cloves, minced
2 cups salsa
1 can (16 ounces) refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
1/4 teaspoon pepper
6 flour tortillas (10 inches)
3 cups shredded Mexican cheese blend, divided
2 cups crushed tortilla chips
Sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through. , Spread 1 cup meat mixture in a greased 13x9-in. baking dish. Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture., Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips. , Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired.

Nutrition Facts : Calories 448 calories, Fat 19g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 1240mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 8g fiber), Protein 22g protein.

EASY VEGETARIAN RED BEANS LASAGNA



Easy Vegetarian Red Beans Lasagna image

This recipe is really easy, quick, delicious, and only requires a few ingredients.

Provided by XVELVETX

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Vegetarian Lasagna Recipes

Time 55m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1 (15 ounce) can red beans, drained
1 (14.5 ounce) can diced tomatoes, drained
½ red bell pepper, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1 ½ cups cold milk
½ cup grated Parmesan cheese
4 no-boil lasagna noodles
4 ounces shredded Gruyere cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in garlic, and cook until heated through. Mix in red beans, tomatoes, and red bell pepper. Season with basil, oregano, salt, and pepper. Continue cooking 10 minutes, stirring occasionally.
  • Melt the butter in a saucepan over medium heat, and gradually mix in flour until smooth. Slowly stir in the milk. Mix in Parmesan cheese, and continue to cook and stir until slightly thickened.
  • Spread 1/2 the red bean mixture in a 9x9 inch casserole dish, and top with 2 lasagna noodles. Layer with remaining bean mixture and remaining noodles. Cover with the sauce, and top with Gruyere cheese.
  • Bake 20 minutes in the preheated oven, or until lightly browned.

Nutrition Facts : Calories 496.1 calories, Carbohydrate 39.9 g, Cholesterol 71.1 mg, Fat 27 g, Fiber 7.2 g, Protein 23.9 g, SaturatedFat 14.4 g, Sodium 800.2 mg, Sugar 10.2 g

TACO LASAGNA



Taco Lasagna image

If you like foods with southwestern flair, this just might become a new favorite. Loaded with cheese, meat and beans, the layered casserole comes together in a snap. There are never any leftovers when I take this dish to potlucks. -Terri Keena, Tuscaloosa, Alabama

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 9 servings.

Number Of Ingredients 10

1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
6 flour tortillas (8 inches)
1 can (16 ounces) refried beans
3 cups shredded Mexican cheese blend

Steps:

  • In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes., Place 2 tortillas in a greased 13x9-in. baking dish. Spread with half of the refried beans and half of the beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese. , Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 448 calories, Fat 21g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 1152mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 5g fiber), Protein 25g protein.

MEXICAN LASAGNA



Mexican Lasagna image

I collect cookbooks and recipes (this one is from my son's mother-in-law). My husband teases me that I won't live long enough to try half of the recipes in my files! He loves this easy Mexican lasagna. -Rose Ann Buhle, Minooka, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 13

2 pounds ground beef
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
2 tablespoons hot salsa
12 ounces uncooked lasagna noodles
4 cups shredded Colby-Monterey Jack cheese, divided
1 jar (16 ounces) mild salsa
2 cups water
2 cups sour cream
1 can (2-1/4 ounces) sliced ripe olives, drained
3 green onions, chopped
1 medium tomato, chopped, optional

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chilies, taco seasoning and hot salsa., In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. , Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through. , Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting.

Nutrition Facts : Calories 521 calories, Fat 28g fat (16g saturated fat), Cholesterol 110mg cholesterol, Sodium 909mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

REFRIED BEANS LASAGNA



Refried Beans Lasagna image

The type of taco sauce depends on how spicy you like it. Shredded cheese or jalapanos could be added also.

Provided by GIDuane

Categories     Beans

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 (16 ounce) can refried beans
2 (14 ounce) cans stewed tomatoes
12 ounces taco sauce
1 cup cottage cheese
1 cup frozen corn
12 lasagna noodles (do not cook)
1/4 cup black olives (optional)

Steps:

  • Mix beans with juice from one can of tomatoes and 2 tablespoons taco sauce.
  • Mix remaining taco sauce with remaining tomato juice and set aside.
  • Spread 1/4 of taco sauce mixture in bottom of a 9x13 pan.
  • Continue layering starting with noodles and ending with beans on top.
  • Noodles should be completely covered.
  • You will have a sloppy mess.
  • Cover with foil and bake at 350 for 45 minutes or until the noodles are tender.
  • Sprinkle with olives and bake uncovered for a 5 minutes.
  • Let stand 5 minutes.

MEXICAN LASAGNA WITH NOODLES



Mexican Lasagna with Noodles image

A different twist on lasagna! Easy to make!

Provided by POPCKLGAL

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Meat Lasagna Recipes

Time 2h

Yield 12

Number Of Ingredients 12

1 pound extra-lean ground beef
1 (16 ounce) can refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
¾ teaspoon garlic powder
12 dry lasagna noodles
2 ½ cups water
2 ½ cups salsa
2 cups sour cream
¾ cup chopped green onions
1 (2 ounce) can sliced black olives
1 cup shredded Pepper Jack cheese

Steps:

  • In a large skillet, cook the ground beef over medium-high heat until evenly brown. Drain off excess fat. In a large bowl, combine the cooked beef, refried beans, oregano, cumin and garlic powder.
  • Place four of the uncooked lasagna noodles in the bottom of a 9x13 inch baking dish. Spread half of the beef mixture over the noodles. Top with 4 more uncooked noodles and the remaining half of the beef mixture. Cover with remaining noodles. Combine the water and the salsa in a medium bowl, and pour over all.
  • Cover tightly with foil. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until noodles are tender.
  • In a medium bowl, combine the sour cream, green onions and olives. Spoon over casserole, and top with shredded cheese. Return to the oven, and bake for an additional 5 to 10 minutes, or until cheese is melted.

Nutrition Facts : Calories 558.9 calories, Carbohydrate 72.3 g, Cholesterol 59.5 mg, Fat 19.1 g, Fiber 5.3 g, Protein 25.6 g, SaturatedFat 9.8 g, Sodium 605.9 mg, Sugar 3 g

REFRIED BEANS



Refried beans image

Try making this dish to serve at a party - it works well as a dip served with nachos. It's also a great accompaniment to a larger Tex-Mex-style meal

Provided by Barney Desmazery

Categories     Dinner

Time 40m

Yield Serves 4 as a topping or 2 as side

Number Of Ingredients 9

400g can black, pinto or kidney beans
1 tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 green chilli, chopped (optional)
1 tsp cumin seeds
½ tsp dried oregano
½ tsp smoked paprika
chopped coriander, to serve (optional)

Steps:

  • Lightly drain the beans, reserving the juice from the tin, but do not rinse (you want the beans in about half the liquid from the can). Depending on the texture you prefer, either mash them roughly in a bowl or blitz them using a blender until smooth. Set aside.
  • Heat the oil in a large frying pan or casserole and cook the onions for 8-10 mins until soft and golden. Scatter in the garlic, chilli and cumin seeds, and sizzle everything for 2 mins more. Tip in the beans, oregano, paprika and a pinch of salt. Cook everything together for 5 mins until the beans have heated through adding more reserved bean juice if it's too thick. Serve straightaway with a sprinkling of coriander, if you like, or leave to cool and keep chilled. Will keep chilled for up to three days or frozen for a month. Reheat with a splash of water mixed in.

Nutrition Facts : Calories 114 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.01 milligram of sodium

Tips:

  • Use a food processor to quickly and easily mash the refried beans until smooth.
  • If you don't have a food processor, you can mash the refried beans with a potato masher or a fork, but it will take a little more time and effort.
  • To make the lasagna more flavorful, use a flavorful cheese blend, such as a Mexican cheese blend or a combination of cheddar cheese, mozzarella cheese, and Parmesan cheese.
  • If you don't have any refried beans on hand, you can make your own by mashing cooked pinto beans with a fork or potato masher.
  • To make the lasagna ahead of time, assemble it and then refrigerate it for up to 24 hours before baking.

Conclusion:

This refried beans lasagna is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up any leftover refried beans. The combination of refried beans, cheese, and tortillas makes for a hearty and satisfying lasagna that is sure to please everyone at the table.

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