Meatless Black Bean Lasagna Recipe

Name: Meatless Black Bean Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (15 ounces) black beans, rinsed and drained, divided; 5 tablespoons olive oil, divided; 1 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 1 small onion, chopped; 4 garlic cloves, minced; 3/4 cup dry red wine; 2 cups tomato puree; 2 cups canned crushed tomatoes; 1 teaspoon sugar; 1 teaspoon dried oregano; 1 bay leaf; 1 carton (15 ounces) part-skim ricotta cheese; 1 large egg, beaten; 1/4 cup minced fresh cilantro; 1 cup grated Parmesan cheese, divided; 9 lasagna noodles, cooked and drained; 1 pound part-skim mozzarella cheese, thinly sliced

Servings: persons

1 can (15 ounces) black beans, rinsed and drained, divided
5 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 small onion, chopped
4 garlic cloves, minced
3/4 cup dry red wine
2 cups tomato puree
2 cups canned crushed tomatoes
1 teaspoon sugar
1 teaspoon dried oregano
1 bay leaf
1 carton (15 ounces) part-skim ricotta cheese
1 large egg, beaten
1/4 cup minced fresh cilantro
1 cup grated Parmesan cheese, divided
9 lasagna noodles, cooked and drained
1 pound part-skim mozzarella cheese, thinly sliced

1
In a food processor, puree 1 cup of beans with 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. In a saucepan, cook onion and garlic in remaining oil until tender. Add wine; simmer, uncovered, until most of the liquid has evaporated.
2
Stir in the tomato puree, tomatoes, sugar, oregano, bay leaf, and the remaining black beans, salt and pepper. Simmer, uncovered, for 1 hour, stirring occasionally (do not boil). Discard bay leaf.
3
In a small bowl, combine the ricotta cheese, egg, cilantro and 1/2 cup Parmesan cheese. In a greased 13-in. x 9-in. baking dish, layer three noodles, half of the ricotta mixture and a third of the tomato-bean sauce. Top with a third of the mozzarella; sprinkle with a third of the remaining Parmesan.
4
Top with three noodles; layer with pureed bean mixture and a third each of the tomato-bean sauce, mozzarella and Parmesan. Top with remaining noodles, ricotta mixture, tomato-bean sauce, mozzarella and Parmesan. Bake, uncovered, at 375u00b0 for 30-35 minutes or until heated through. Let stand for 10 minutes before cutting.

1847

kcal

Calories

Fat

244

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 18 ingredients. The key ingredients include: 1 can (15 ounces) black beans, rinsed and drained, divided, 5 tablespoons olive oil, divided, 1 teaspoon salt, divided, 1/2 teaspoon pepper, divided, and more.

Yes, Meatless 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!

Meatless Black Bean Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions