Black-Bean Lasagna Recipe

Name: Black-Bean Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 jalapeno peppers; 2 cups chopped onion; 1 cup chopped green bell pepper; 1 cup chopped red bell pepper; 4 garlic cloves, minced; 2 cups chopped tomato; 1 1/2 teaspoons ground cumin; 1 teaspoon ground coriander; 2 (15.5-ounce) cans black beans, rinsed and drained; 3 tablespoons chopped fresh cilantro; 1 (8-ounce) carton reduced-fat sour cream; 1 large egg, lightly beaten; 1 (16-ounce) bottle chunky salsa; Cooking spray; 12 cooked lasagna noodles; 1 1/2 cups (6 ounces) shredded Monterey Jack cheese

Servings: persons

4 jalapeno peppers
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
4 garlic cloves, minced
2 cups chopped tomato
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
2 (15.5-ounce) cans black beans, rinsed and drained
3 tablespoons chopped fresh cilantro
1 (8-ounce) carton reduced-fat sour cream
1 large egg, lightly beaten
1 (16-ounce) bottle chunky salsa
Cooking spray
12 cooked lasagna noodles
1 1/2 cups (6 ounces) shredded Monterey Jack cheese

1
Preheat broiler.
2
Cut jalapenos in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 4 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop. Reduce oven temperature to 375u00b0.
3
Heat a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and garlic; saute 6 minutes. Add tomato, cumin, and coriander; cook 3 minutes. Add jalapeno and beans; cook 3 minutes. Remove from heat; cool 10 minutes. Stir in cilantro, sour cream, and egg.
4
Spread 3 tablespoons salsa in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles slightly overlapping over salsa, and top with half of the bean mixture, 1/2 cup cheese, and 3 tablespoons salsa. Repeat the layers, ending with noodles. Spread remaining salsa over noodles, and sprinkle with 1/2 cup cheese. Cover and bake at 375u00b0 for 30 minutes. Uncover and bake an additional 15 minutes or until cheese melts. Let stand 5 minutes.

1730

kcal

Calories

Fat

299

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 4 jalapeno peppers, 2 cups chopped onion, 1 cup chopped green bell pepper, 1 cup chopped red bell pepper, 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.

That's it — enjoy your meal!

Black-Bean Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions