Black Bean Lasagna I – a delicious recipe with lasagna noodles, ricotta cheese, egg, onion, green bell pepper, garlic. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
In a large pot of lightly salted boiling water, cook the lasagna noodles 10 minutes, until al dente, and drain.
2
In a bowl, blend the ricotta cheese and egg, and set aside. Preheat oven to 350 degrees F (175 degrees C). Coat a 3-quart baking dish with cooking spray.
3
Spray a large skillet with cooking spray, and saute the onion, green bell pepper, and garlic until tender. Mash 1 can of black beans. Stir mashed black beans, whole black beans, and tomato sauce into skillet, and cook until heated through.
4
Arrange 3 lasagna noodles in the bottom of the prepared baking dish, and layer with 1/3 each of the ricotta mixture, black bean mixture, and mozzarella cheese. Repeat twice.
5
Bake 40 to 45 minutes in the preheated oven. Let stand 10 minutes before serving.
1167
kcal
Calories
20
g
Fat
188
g
Carbs
57
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 9 ingredients. The key ingredients include: 9 lasagna noodles, 1 pint part-skim ricotta cheese, 1 egg, 1/2 cup chopped onion, and more.
Yes, Black Bean Lasagna I 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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