Easy Black Bean Lasagna

photo by The Food Gays





- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 1 (15 ounce) can black beans, rinsed and drained (Progresso or Green Giant)
- 1 (28 ounce) can crushed tomatoes (Progresso)
- 3⁄4 cup onion, chopped
- 1⁄2 cup green bell pepper, chopped
- 1⁄2 cup salsa (Old El Paso Thick'n Chunky)
- 1 teaspoon chili powder
- 1⁄2 teaspoon cumin
- 1 cup light ricotta cheese
- 1⁄8 teaspoon garlic powder
- 1 egg
- 10 uncooked lasagna noodles
- 1 1⁄2 cups cheddar cheese or 1 1/2 cups mozzarella cheese, shredded (6 ounces)
directions
- Heat oven to 350°F.
- Spray 13x9-inch baking dish with non-stick cooking spray.
- In a large bowl, mash beans slightly.
- Stir in tomatoes, onions, bell pepper, salsa, chili powder and cumin.
- Mix well.
- In a small bowl, combine ricotta cheese, garlic powder and egg; blend well.
- Spread 1 cup of tomato mixture over bottom of spray-coated baking dish.
- Top with half of noodles, overlapping slightly.
- Top with half of remaining tomato mixture.
- Spoon ricotta mixture over top, spread carefully.
- Top with half of cheese, then with remaining noodles, tomato mixture and cheese.
- Cover tightly with spray coated foil.
- Bake at 350°F for 40 to 45 minutes or until noodles are tender.
- Uncover, let stand 15 minutes before serving.
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Reviews
-
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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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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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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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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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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Tweaks
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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!!
RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.