Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Black Bean and Spinach Lasagna Recipe
    Lost? Site Map

    Black Bean and Spinach Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    2 hrs

    45 mins

    JandySAn's Note:

    Needed a vegetarian dish for dinner when a cousin came to town, and wanted to do a lasagna. Couldn't find exactly the right one, so adapted and came up with this from a hodge-podge of other recipes found on the web. Even the meat-eaters loved it.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    Bechamel with spinach


    1. 1
      Heat olive oil in large sauce pan, saute onions, celery, carrots & garlic until onions are transparent. Add tomatoes & oregano. Simmer for 1 1/2 - 2 hours. Stir in both cans of beans and heat through.
    2. 2
      Make bechamel -- heat olive oil, add flour & stir until bubbly. whisk in milk, cook & stir over medium heat until boiling. add salt and set aside to cool, stirring occasionally. Once it has cooled down a bit, stir in the spinach.
    3. 3
      Cook lasagna noodles according to package directions. Drain, rinse with cold water to cool down and lay out on towel until ready to assemble lasagna.
    4. 4
      Assembly: Spray 9 X 13 pan with non-stick spray, spread 1/4 of the sauce on bottom of pan, then layer with lasagna noodles, 1/3 of the spinach-bechamel mixture, 1/3 of the remaining sauce, and 1/3 of the cheese. repeat twice.
    5. 5
      Bake at 350 for about 45 minutes.
    6. 6
      Let sit about 15 minutes before cutting and serving.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:


    Nutritional Facts for Black Bean and Spinach Lasagna

    Serving Size: 1 (279 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 364.3
    Calories from Fat 206
    Total Fat 22.8 g
    Saturated Fat 6.6 g
    Cholesterol 19.9 mg
    Sodium 673.0 mg
    Total Carbohydrate 26.4 g
    Dietary Fiber 5.8 g
    Sugars 2.5 g
    Protein 15.0 g

    The following items or measurements are not included:

    tomatoes with basil

    low-fat refried black beans

    whole wheat lasagna noodles

    Ideas from


    Over 475,000 Recipes Network of Sites