Black Bean Lasagna

READY IN: 1hr 15mins
Recipe by Barb G.

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 &

Top Review by Paris D

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!

Ingredients Nutrition


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

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