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    You are in: Home / Recipes / Black Bean and Spinach Lasagna Recipe
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    Black Bean and Spinach Lasagna

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on April 27, 2013

      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.

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    • on July 24, 2008

    • on October 03, 2006

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

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    • on November 07, 2005

      very good vegetarian dish. used an eggbeater and fat free mozarrella and part skim ricotta. this made a heaping 13x9 dish- i wasn't able to use all the sauce mixture it was so full! i'm looking forward to the leftovers.

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    • on November 04, 2005

      This is most certainly a 5 star recipe!! We really enjoyed it so much! Loved the cheese and spicy flavors. I used the black beans and I did find the refried black beans in the store. Its a favorite in my cookbook now! I am so glad I picked this to make for the Photo 4 Recipe Swap. Thanks so much for sharing your recipe,flower7!

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    Nutritional Facts for Black Bean and Spinach Lasagna

    Serving Size: 1 (256 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 439.1
     
    Calories from Fat 151
    34%
    Total Fat 16.7 g
    25%
    Saturated Fat 9.5 g
    47%
    Cholesterol 84.3 mg
    28%
    Sodium 832.4 mg
    34%
    Total Carbohydrate 46.8 g
    15%
    Dietary Fiber 9.4 g
    37%
    Sugars 4.3 g
    17%
    Protein 26.7 g
    53%

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