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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    25 mins

    50 mins

    Barb Gertz's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook noodles according to package directions; drain.
    2. 2
      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.
    3. 3
      In a large bowl combine cottage cheese, cream cheese, and sour cream;set aside.
    4. 4
      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.
    5. 5
      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.

    Ratings & Reviews:

    • on November 11, 2012

      55

      This was absolutely delicious - best lasagna I've ever had. We did make some changes:
      -We cooked some dried black beans and used those in lieu of using canned beans.
      -We used a can diced tomatoes instead of using tomato sauce.
      -We also added a chopped fresh tomato.
      -We added a chopped jalapeno pepper.
      -All dairy products were reduced fat.
      -We added 2 cups of shredded, reduced-fat mozzarella.
      -Lastly, we added around 1 teaspoon dried thyme.
      Next time we make this, we will double the amount of cilantro it calls for.
      Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 22, 2009

      55

      Good! I used red bell pepper and 2 cans of Rotel, no other changes. A healthy vegetarian meal we really enjoyed. I cooked my noodles first and didn't find this at all watery, in fact I could have added another can of Rotel without a problem. Even my 10 year-old enjoyed this. Thanks for sharign the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2009

      35

      This was a pretty good dinner, and we are still eating leftovers three days later. We froze the dish and cooked later, did use reduced fat on all the dairy products and substituted whole grain lasagna. I was confused about the substitution of ROTEL for tomato sauce as those are pretty different items, so I got one of each. For the most part it turned out fine, but once servings were cut out the dish was flooded with watery juice from the rest, enough that I think we could put the noodles in uncooked next time. We will probably make this again, but with some adjustments. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Black Bean Lasagna

    Serving Size: 1 (307 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 332.6
     
    Calories from Fat 64
    19%
    Total Fat 7.1 g
    11%
    Saturated Fat 3.6 g
    18%
    Cholesterol 22.0 mg
    7%
    Sodium 842.9 mg
    35%
    Total Carbohydrate 49.1 g
    16%
    Dietary Fiber 9.4 g
    37%
    Sugars 9.1 g
    36%
    Protein 19.3 g
    38%

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