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 & Gardens.com.

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

Directions

  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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