Black Bean Lasagna I


A yummy meatless pasta dish.

Prep Time:
20 mins
Cook Time:
1 hrs
Additional Time:
10 mins
Total Time:
1 hrs 30 mins
8 servings


  • 9 lasagna noodles

  • 1 pint part-skim ricotta cheese

  • 1 egg

  • ½ cup chopped onion

  • ½ cup chopped green bell pepper

  • 2 cloves garlic, minced

  • 2 (16 ounce) cans black beans

  • 1 (15 ounce) can tomato sauce

  • 8 ounces shredded mozzarella cheese


  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.

Nutrition Facts (per serving)

399 Calories
12g Fat
47g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 399
% Daily Value *
Total Fat 12g 15%
Saturated Fat 7g 34%
Cholesterol 63mg 21%
Sodium 987mg 43%
Total Carbohydrate 47g 17%
Dietary Fiber 10g 35%
Total Sugars 4g
Protein 27g
Vitamin C 15mg 76%
Calcium 475mg 37%
Iron 4mg 22%
Potassium 729mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.