Black Bean and Spinach Lasagna
photo by Marsha D.
- Ready In:
- 1hr 25mins
- 9 lasagna noodles
- 15 ounces ricotta cheese
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 3⁄4 teaspoon dried basil
- 3⁄4 teaspoon dried oregano
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 egg
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped bell pepper (I use red or orange)
- 2 garlic cloves, minced
- 1⁄4 teaspoon crushed red pepper flakes (optional)
- 15 ounces black beans
- 16 ounces refried black beans
- 15 ounces tomato sauce
- 8 ounces mozzarella cheese, shredded
- 1⁄4 - 1⁄3 cup parmesan cheese
- 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.
Questions & Replies
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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.
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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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.