Black Bean and Spinach Lasagna

Total Time
1hr 25mins
Prep 30 mins
Cook 55 mins

Not sure where this came from originally but I made a bunch of changes; I enjoyed it so much I decided to share it here. If you can't find refried black beans, use another can of plain black beans and mash them with a potato masher or in a food processor.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. Lightly grease a 13 x 9 inch baking pan and set aside.
  3. Bring a large pot of lightly salted water to a boil and cook noodles until al dente, according to package directions.
  4. While water is coming to a boil, in a small bowl, blend the ricotta, spinach, basil, oregano, salt, pepper and egg.
  5. Spray a large skillet with cooking spray or use a tsp or so of oil and heat over medium heat.
  6. Saute onion, bell pepper, and garlic until tender.
  7. Add red pepper flakes if using and cook for 1 minute.
  8. Stir in beans, refried beans, and tomato sauce and cook until heated through.
  9. Spread about 1/4 cup of sauce on bottom of baking dish and top with three lasagna noodles. Layer ricotta mixture, sauce and mozzarella cheese; repeat two more times, ending with cheese. Top with parmesan cheese.
  10. Bake 45 minutes. Let stand 10 minutes before serving.
Most Helpful

4 5

My household really enjoyed this recipe. I made it one night when we could not decide on what kind of food we wanted and the results were great. I made it as described but I think next time, I will add more ricotta as I think the beans were a little overpowering. It is a great option for vegetarians searching for comfort food. It does definitely have more of a Mexican taste so I served it with Mexican cornbread and yellow rice.

5 5

5 5

Everyone loved this. The beans add a delicious and different twist to regular veggie lasagna. I will make this again. Thanks!