Black Bean Lasagna
August 1, 2024
Black beans replace ground beef in this tasty vegetarian twist on traditional lasagna.
SERVINGS
8
PREP TIME
20 min
COOK TIME
55 min
Ingredients
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210-ounce cans restaurant-style diced tomatoes and green chilies
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16-ounce can tomato paste
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1teaspoon ground cumin
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1teaspoon chili powder
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115-ounce carton light ricotta cheese
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1egg, slightly beaten
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1/2cup chopped onion (about 1 small onion)
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1teaspoon Italian seasoning
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1teaspoon minced garlic
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1teaspoon salt
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18-ounce package ready-to-use lasagna noodles, divided
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215-ounce cans black beans, drained and rinsed
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18-ounce package 6-cheese Italian blend, shredded (2 cups)
Directions
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1
In medium bowl, combine canned tomatoes, tomato paste, cumin and chili powder.
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2
In another medium bowl, combine next 6 ingredients.
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3
In 9×13 baking dish, spread about 1 cup of the tomato mixture. Place lasagna noodles over sauce, covering the entire surface. Spread with half of the ricotta cheese mixture, half of the black beans and about a third of the shredded cheese.
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4
Spread about 1 cup of the tomato mixture on top of the cheese. Top with a second layer of lasagna noodles. Spread with remaining ricotta cheese and beans and another third of the shredded cheese.
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5
Spread with remaining tomato mixture and sprinkle with the rest of the shredded cheese.
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6
Heat oven to 375 F. Bake, covered, for 30 minutes.
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7
Uncover; continue to bake until hot and bubbly (about 25 minutes longer). Let stand 10 minutes before cutting into squares.