Black Bean Lasagna Recipe

Name: Black Bean Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 lasagna noodles (8 ounces); 2 (15 ounce) cans black beans, rinsed and drained; nonstick cooking spray; ½ cup chopped onion; ½ cup chopped green sweet pepper; 2 garlic cloves, minced; 2 (15 ounce) cans low-sodium tomato sauce or 2 (15 ounce) cans tomato sauce, with seasonings; ¼ cup snipped fresh cilantro; 1 (12 ounce) container low-fat ricotta cheese; 1 (8 ounce) package reduced-fat cream cheese (Neufchatel); ¼ cup light sour cream; tomatoes, slices (optional); fresh cilantro leaves (optional)

Servings: persons

9 lasagna noodles (8 ounces)
2 (15 ounce) cans black beans, rinsed and drained
nonstick cooking spray
½ cup chopped onion
½ cup chopped green sweet pepper
2 garlic cloves, minced
2 (15 ounce) cans low-sodium tomato sauce or 2 (15 ounce) cans tomato sauce, with seasonings
¼ cup snipped fresh cilantro
1 (12 ounce) container low-fat ricotta cheese
1 (8 ounce) package reduced-fat cream cheese (Neufchatel)
¼ cup light sour cream
tomatoes, slices (optional)
fresh cilantro leaves (optional)

1
Cook noodles according to package directions; drain.
2
Mash one can of the beans; set aside.
3
Lightly coat a large skillet with cooking spray; add onion, green sweet pepper, and garlic.
4
Cook and stir over medium heat until tender but not brown.
5
Add mashed beans, unmashed beans, tomato sauce, and snipped cilantro; heat through.
6
In a large bowl combine cottage cheese, cream cheese, and sour cream; set aside.
7
Spray a 3-quart rectangular baking dish with nonstick coating.
8
Arrange three of the noodles in the dish.
9
Top with one-third of the bean mixture.
10
Spread with one-third of the cheese mixture.
11
Repeat layers twice, ending with bean mixture.
12
Reserve the remaining cheese mixture.
13
Bake, covered, in a 350F oven for 40 to 45 minutes or until heated through.
14
Dollop with reserved cheese mixture.
15
Let stand for 10 minutes.
16
Garnish with tomato slices and cilantro, if desired.
17
Make-Ahead Tip: Refrigerate unbaked casserole, covered, up to 1 day, and bake as directed.
18
Or, freeze up to 1 month; thaw frozen casserole in refrigerator overnight, and bake for 40 to 45 minutes or until heated through.

1167

kcal

Calories

Fat

205

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 13 ingredients. The key ingredients include: 9 lasagna noodles (8 ounces), 2 (15 ounce) cans black beans, rinsed and drained, nonstick cooking spray, ½ cup chopped onion, 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.

Black Bean Lasagna

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