Black Bean Lasagna

By Lunds & Byerlys

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

  • 2
    10-ounce cans restaurant-style diced tomatoes and green chilies
  • 1
    6-ounce can tomato paste
  • 1
    teaspoon ground cumin
  • 1
    teaspoon chili powder
  • 1
    15-ounce carton light ricotta cheese
  • 1
    egg, slightly beaten
  • 1/2
    cup chopped onion (about 1 small onion)
  • 1
    teaspoon Italian seasoning
  • 1
    teaspoon minced garlic
  • 1
    teaspoon salt
  • 1
    8-ounce package ready-to-use lasagna noodles, divided
  • 2
    15-ounce cans black beans, drained and rinsed
  • 1
    8-ounce package 6-cheese Italian blend, shredded (2 cups)

Directions

  1. 1

    In medium bowl, combine canned tomatoes, tomato paste, cumin and chili powder.

  2. 2

    In another medium bowl, combine next 6 ingredients.

  3. 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.

  4. 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.

  5. 5

    Spread with remaining tomato mixture and sprinkle with the rest of the shredded cheese.

  6. 6

    Heat oven to 375 F. Bake, covered, for 30 minutes.

  7. 7

    Uncover; continue to bake until hot and bubbly (about 25 minutes longer). Let stand 10 minutes before cutting into squares.

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