Black Bean and Spinach Lasagna Recipe

Name: Black Bean and Spinach Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup olive oil; 2 vidalia onions, finely chopped; 4 stalks celery, finely chopped; 2 carrots, grated; 5 teaspoons crushed garlic; 1 (28 ounce) canorganic crushed tomatoes with basil; 1 teaspoon dried oregano; 1 (15 ounce) canorganic black beans, rinsed & drained; 1 (15 ounce) can low-fat refried black beans; 5 tablespoons olive oil; ¼ cup flour; 3 cups skim milk, heated; 1 teaspoon salt; ¼ teaspoon white pepper; 10 ounces frozen chopped spinach, cooked, drained, with as much of the moisture squeezed out as you can; 2 cups grated cheese, 6-cheese Italian blend; 9 whole wheat lasagna noodles, cooked and drained

Servings: persons

¼ cup olive oil
2 vidalia onions, finely chopped
4 stalks celery, finely chopped
2 carrots, grated
5 teaspoons crushed garlic
1 (28 ounce) canorganic crushed tomatoes with basil
1 teaspoon dried oregano
1 (15 ounce) canorganic black beans, rinsed & drained
1 (15 ounce) can low-fat refried black beans
5 tablespoons olive oil
¼ cup flour
3 cups skim milk, heated
1 teaspoon salt
¼ teaspoon white pepper
10 ounces frozen chopped spinach, cooked, drained, with as much of the moisture squeezed out as you can
2 cups grated cheese, 6-cheese Italian blend
9 whole wheat lasagna noodles, cooked and drained

1
Heat olive oil in large sauce pan, saute onions, celery, carrots & garlic until onions are transparent.
2
Add tomatoes & oregano.
3
Simmer for 1 1/2 - 2 hours.
4
Stir in both cans of beans and heat through.
5
Make bechamel -- heat olive oil, add flour & stir until bubbly.
6
whisk in milk, cook & stir over medium heat until boiling.
7
add salt and set aside to cool, stirring occasionally.
8
Once it has cooled down a bit, stir in the spinach.
9
Cook lasagna noodles according to package directions.
10
Drain, rinse with cold water to cool down and lay out on towel until ready to assemble lasagna.
11
Assembly: Spray 9 X 13 pan with non-stick spray, spread 1/4 of the sauce on bottom of pan, then layer with lasagna noodles, 1/3 of the spinach-bechamel mixture, 1/3 of the remaining sauce, and 1/3 of the cheese.
12
repeat twice.
13
Bake at 350 for about 45 minutes.
14
Let sit about 15 minutes before cutting and serving.

1608

kcal

Calories

Fat

213

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: ¼ cup olive oil, 2 vidalia onions, finely chopped, 4 stalks celery, finely chopped, 2 carrots, grated, and more.

Yes, Black Bean and Spinach Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean and Spinach Lasagna

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