Spinach and Black Bean Lasagna

Submitted by ratherbeswimmin

"A meatless lasagna that went over big with my family. Good for OAMC."

 

• Ready In: 1hr 5mins
• Ingredients: 10
• Serves: 8

ingredients

• 2 (15 ounce) cans black beans, drained
• 1 (26 ounce) jar red pasta sauce (I use Ragu)
• 1⁄2 teaspoon ground cumin
• 1 (15 ounce) container ricotta cheese
• 2 cloves garlic, finely minced (optional)
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 2 large eggs, beaten
• 1⁄2 cup chopped fresh cilantro
• 9 no-boil lasagna noodles
• 2 cups shredded monterey jack pepper cheese (Pepper Jack cheese)

directions

1. Add the beans to a mixing bowl; mash with a potato masher until fairly smooth.
2. Add in the pasta sauce, cumin, and garlic; stir to combine.
3. In another mixing bowl, add the ricotta, spinach, eggs, and cilantro; sprinkle with salt and pepper to taste; stir until just combined; Spread 1/3 of the bean mixture over the bottom of a 13x9 inch casserole dish (glass or ceramic).
4. Lay 3 of the lasagna noodles side by side over the bean mixture.
5. Spread half of the spinach mixture over the noodles.
6. Sprinkle 1 cup cheese over the spinach.
7. Lay 3 lasagna noodles over the cheese.
8. Spread half of the remaining bean mixture over the noodles.
9. Lay the last 3 lasagna noodles over the bean mixture.
10. Spread the remaining bean mixture over the noodles.
11. Cover the dish with foil and bake in a 375° oven for 40-45 minutes or until bubbling.
12. Take dish from oven and remove foil.
13. Sprinkle remaining cheese over the top, replace foil cover and let set for 10 minutes.
14. Serve.

Reviews

[quikgourmet]

Okay, I have to admit that this sounded like a weird recipe. Spinach and black beans?? But I liked the end result! This really is like a Southwestern Lasagna in flavor. The spinach just blends beautifully into the lasagna and the pepper jack cheese gives it a nice kick. We enjoyed this as a variation of traditional lasagna. Thanks so much for sharing the recipe!

 

[windhorse23]

Wow, this was really good. Way better than I had expected. I did increase the cumin, as the first reviewer suggested. I didn't have pepper jack cheese so I used part-skim mozzarella and added a few spoonfuls of diced jalepeno to the ricotta mixed to compensate. I also used part-skim ricotta. I used only a few spoonfuls of cilantro as I just don't care much for it. I got about twelve servings out of it. Wonderful recipe I will be making again.

 

[DiabeticMom]

This was very tasty and easy to make. The 9 noodles didn't fill my lasagne pan, so next time I'll use 12. I used 1 1/2 times the recommended amount of cumin, and it still wasn't quite enough. Even Meat lovin' hubby likes it!