Total Time
45mins
Prep 25 mins
Cook 20 mins

Vegetarian lasagna made with black beans, kidney beans, and ro-tel tomatoes. A modified version of a recipe from a ro-tel can.

Ingredients Nutrition

Directions

  1. Cook the lasagna noodles as directed.
  2. Preheat the oven to 425 degrees. Roast the corn at 425 degrees for 20 minutes until browned.
  3. In a medium saucepan, combine the tomato sauce, beans, corn, and ro-tel tomatoes. Simmer for 10 minutes.
  4. In another bowl, combine the ricotta cheese, egg, and cilantro.
  5. In a 9x13 baking dish, layer 1/3 cooked noodles, 1/3 cheese filling, 1/3 sauce, and 1/3 Monterey Jack cheese. Repeat to make three layers.
  6. Bake at 425 degrees for 20 minutes.
Most Helpful

4 5

My husband, daughter and I enjoyed this dish. I halved the recipe and served it for lunch. Thanks Bill!