Black Bean and Spinach Lasagna

"Not sure where this came from originally but I made a bunch of changes; I enjoyed it so much I decided to share it here. If you can't find refried black beans, use another can of plain black beans and mash them with a potato masher or in a food processor."
 
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photo by Marsha D. photo by Marsha D.
photo by Marsha D.
photo by Marsha D. photo by Marsha D.
Ready In:
1hr 25mins
Ingredients:
17
Serves:
8-10
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ingredients

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directions

  • Preheat oven to 350°F
  • Lightly grease a 13 x 9 inch baking pan and set aside.
  • Bring a large pot of lightly salted water to a boil and cook noodles until al dente, according to package directions.
  • While water is coming to a boil, in a small bowl, blend the ricotta, spinach, basil, oregano, salt, pepper and egg.
  • Spray a large skillet with cooking spray or use a tsp or so of oil and heat over medium heat.
  • Saute onion, bell pepper, and garlic until tender.
  • Add red pepper flakes if using and cook for 1 minute.
  • Stir in beans, refried beans, and tomato sauce and cook until heated through.
  • Spread about 1/4 cup of sauce on bottom of baking dish and top with three lasagna noodles. Layer ricotta mixture, sauce and mozzarella cheese; repeat two more times, ending with cheese. Top with parmesan cheese.
  • Bake 45 minutes. Let stand 10 minutes before serving.

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Reviews

  1. Cmjennings1590
    My household really enjoyed this recipe. I made it one night when we could not decide on what kind of food we wanted and the results were great. I made it as described but I think next time, I will add more ricotta as I think the beans were a little overpowering. It is a great option for vegetarians searching for comfort food. It does definitely have more of a Mexican taste so I served it with Mexican cornbread and yellow rice.
     
  2. Miraklegirl
    Everyone loved this. The beans add a delicious and different twist to regular veggie lasagna. I will make this again. Thanks!
     
  3. KristenErinM
    very good vegetarian dish. used an eggbeater and fat free mozarrella and part skim ricotta. this made a heaping 13x9 dish- i wasn't able to use all the sauce mixture it was so full! i'm looking forward to the leftovers.
     
  4. Marsha D.
    This is most certainly a 5 star recipe!! We really enjoyed it so much! Loved the cheese and spicy flavors. I used the black beans and I did find the refried black beans in the store. Its a favorite in my cookbook now! I am so glad I picked this to make for the Photo 4 Recipe Swap. Thanks so much for sharing your recipe,flower7!
     
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RECIPE SUBMITTED BY

I have a degree in archaeology from a small Ohio college and I work for the Ohio History Connection. My passions are art, music, books, food, history, and cats/animal welfare. I also love photography. I have a 1,000 (plus) piece collection of vintage flower pins from the 1960's, hence the username ha. I also have small collections of vintage butterfly pins, vintage tablecloths, and vintage glass Christmas ornaments. (Can you tell I love vintage?) I took a trip to the Netherlands in March 2006 and fell in love! I doubt it will happen but if I ever have the opportunity I would love to live there.
 
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