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

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on March 02, 2007

      This is really a wonderful lasagna! I had a 30-oz can of black beans so I used the whole thing....I loved the "meaty" texture from the semi mashed beans. For the cheese, I used half cheddar and half mozzarella. This has a great tex-mex flavor without being too spicy for kids. I will definitley make this again. Thanx!

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    • on April 26, 2010

      I made this for a party and everyone loved it. It almost reminds me of chili. I doubled the recipe, used red peppers (preference) and 3 diced jalepenos along with a good dose of cayenne. I also used mozzerella and some shaved pepperjack. Really great with the added heat, I don't know that I would have enjoyed this as much without it. Definately a keeper!

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    • on August 17, 2008

      This was excellent. I always much around with recipes, rarely follow one exactly, so here are the modifications I made: used 2 cups of medium salsa (thick and chunky as you wrote), and cut back on the crushed tomatoes; used more cheese because I didn't measure and I have a heavy hand with cheese - used reduced fat sharp cheddar and part skim ricotta. My husband and I like leftovers, and this got better each day. Made it twice within a short time period because we liked it so much. Thank you!

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    • on June 30, 2007

      This is a big departure from what we usually eat, but I was making a meal to take to a new mom and it had to be meatless. This was a hit! I made a few substitutions based on what I already had on hand: Instead of the onions and green bell peppers as called for, I used 1 1/4 cup of the frozen onion and 3 pepper blend; I had no cumin so I tossed in a smidge of cayenne pepper just to give a little extra flavor and I figured the heat would be ok since the salsa I used was mild; I used the Mexican blend of shredded cheeses instead of the recommended cheddar or mozzarella. I made this in a 9" square pan because it fits my Pyrex insulated bag and would travel well. That meant I had some leftover tomato and cheese mixtures, which quickly became part of impromtu quesadillas for our lunch. Will definitely be making (and keeping!) this one again!!

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    • on March 07, 2007

      The first day I made this I did not like it, but once the flavours had a chance to blend it tasted really good. I used homemade Wonderful Salsa #9272 and a mixture of cheddar and mozzarella cheeses. This travelled really well for lunches and reheated extremely well too. Because I used dried beans and cooked them, I had to add some extra salt. Thanks for the recipe.

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    • on March 05, 2007

      This recipe is easy to make but it was somewhat too bland for our tastes. I used mozzarella cheese and think cheddar or even pepper jack cheese would have been better. I would also increase the spices and maybe throw in some diced jalapenos. This is NOT a bad recipe, just does not have any heat.

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    • on February 27, 2007

      A very nice change from regular meat lasagna!! Very tasty!! I used the wrong beans... Used red kidney beans but I don't think it altered the taste!! Next time I will use hot salsa to give it a nice kick!! Thanks Sharlene!!

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    Nutritional Facts for Easy Black Bean Lasagna

    Serving Size: 1 (265 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 444.1
     
    Calories from Fat 132
    29%
    Total Fat 14.6 g
    22%
    Saturated Fat 8.4 g
    42%
    Cholesterol 77.6 mg
    25%
    Sodium 659.4 mg
    27%
    Total Carbohydrate 55.6 g
    18%
    Dietary Fiber 8.5 g
    34%
    Sugars 7.7 g
    30%
    Protein 23.9 g
    47%

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