Black Bean Lasagna – a delicious recipe with egg, water, spaghetti sauce, lasagna noodles, low-fat ricotta cheese, mozzarella cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat oven to 375 degrees.
2
Over low heat simmer spaghetti sauce, water and beans.
3
In a small bowl combine ricotta cheese and egg and set aside.
4
In an 11 x 13 inch pan place one cup of the bean mixture. Cover with 3 pieces of lasagna noodles, then spread about 1/3 of the ricotta over the noodles. Top with 1 cup of the bean mixture, then about 1/2 cup of the mozzarella. Repeat layers twice. Place remaining 3 lasagna noodles and pour the remaining bean mixture over all of it. Top with remaining mozzarella. Sprinkle with parmesan, too if you like.
5
Cover with foil and bake for 30 minutes. Uncover and continue baking another 15 minutes.
6
Let stand for 15 minutes before serving.
1621
kcal
Calories
37
g
Fat
241
g
Carbs
80
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 egg, 1/2 cup water, 28 ounces spaghetti sauce, 12 lasagna noodles, uncooked, and more.
Yes, Black Bean 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.
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