4 years ago

Black Bean Lasagna

Black beans replace ground beef in this tasty vegetarian twist on traditional lasagna.

Makes 8 servings
Preparation time: 20 minutes
Cook time: 55 minutes

2 (10-ounce) cans restaurant-style diced tomatoes and green chilies
1 (6-ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chili powder
1 (15-ounce) carton light ricotta cheese
1 egg, slightly beaten
½ cup chopped onion (1 small)
1 teaspoon Italian seasoning, crumbled
1 teaspoon minced garlic
1 teaspoon salt
1 (8-ounce) package ready-to-use lasagna, divided
2 (15-ounce) cans black beans, drained and rinsed
1 (8-ounce) package 6-cheese Italian blend, shredded (2 cups)


  1. In medium bowl, combine canned tomatoes, tomato paste, cumin and chili powder.
  2. In another medium bowl, combine next 6 ingredients.
  3. In 9×13 baking dish, spread about 1 cup of the tomato mixture. Place lasagna noodles over sauce, covering the entire surface. Spread with half of the ricotta cheese mixture, half of the black beans and about a third of the shredded cheese.
  4. Spread about 1 cup of the tomato mixture on top of the cheese. Top with a second layer of lasagna noodles. Spread with remaining ricotta cheese and beans and another third of the shredded cheese.
  5. Spread with remaining tomato mixture and sprinkle with the rest of the shredded cheese.
  6. Heat oven to 375 F. Bake, covered, for 30 minutes.
  7. Uncover; continue to bake until hot and bubbly (about 25 minutes longer). Let stand 10 minutes before cutting into squares.