Spinach-Black Bean Lasagna Recipe

Name: Spinach-Black Bean Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs, lightly beaten; 1 (15-ounce) container ricotta cheese; 1 (10-ounce) package frozen chopped spinach, thawed and well drained; 1/4 cup chopped fresh cilantro; 1/2 teaspoon salt; 4 cups (16 ounces) shredded Monterey Jack cheese with peppers, divided; 2 (16-ounce) cans black beans, rinsed and drained; 1 (2-pound, 13-ounce) jar pasta sauce; 1/2 teaspoon ground cumin; 9 precooked lasagna noodles; Garnish: chopped fresh cilantro

Servings: persons

2 large eggs, lightly beaten
1 (15-ounce) container ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
4 cups (16 ounces) shredded Monterey Jack cheese with peppers, divided
2 (16-ounce) cans black beans, rinsed and drained
1 (2-pound, 13-ounce) jar pasta sauce
1/2 teaspoon ground cumin
9 precooked lasagna noodles
Garnish: chopped fresh cilantro

1
Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside.
2
Mash beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread one-third of bean mixture on bottom of a lightly greased 13- x 9-inch baking dish.
3
Layer with 3 noodles, half of spinach mixture, and 1 cup Monterey Jack cheese; repeat layers. Spread with one-third bean mixture; top with remaining 3 noodles and remaining bean mixture.
4
Bake, covered, at 350u00b0 for 1 hour; uncover and top with remaining Monterey Jack cheese. Bake 5 more minutes or until cheese melts. Garnish, if desired.

1574

kcal

Calories

Fat

201

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 11 ingredients. The key ingredients include: 2 large eggs, lightly beaten, 1 (15-ounce) container ricotta cheese, 1 (10-ounce) package frozen chopped spinach, thawed and well drained, 1/4 cup chopped fresh cilantro, and more.

Yes, Spinach-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.

Spinach-Black Bean Lasagna

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