A yummy meatless pasta dish.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of lightly salted boiling water, cook the lasagna noodles 10 minutes, until al dente, and drain.

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  • 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.

  • 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.

  • 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.

  • Bake 40 to 45 minutes in the preheated oven. Let stand 10 minutes before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

398.7 calories; 27.1 g protein; 47.4 g carbohydrates; 63.4 mg cholesterol; 986.6 mg sodium. Full Nutrition

Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/15/2003
I'm one of the few who did NOT find this recipe bland however I did make a few alterations - used cottage cheese instead of the ricotta. Added basil & oregano to the cheese. In addition to the shredded mozzarella I also used a little shredded cheddar & monterey jack. Would probably be good with added corn too. My husband loved it and my toddler ate a little bit of it. Read More
(26)

Most helpful critical review

Rating: 3 stars
10/15/2003
I think that this recipe had definate potential. However for my taste it was far far too dry and bland. Next time I will add much more pepper and hot sauce and at least another can of tomato sauce! Otherwise it just gets too crumbly and dry! Read More
(9)
64 Ratings
  • 5 star values: 29
  • 4 star values: 24
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
10/15/2003
I'm one of the few who did NOT find this recipe bland however I did make a few alterations - used cottage cheese instead of the ricotta. Added basil & oregano to the cheese. In addition to the shredded mozzarella I also used a little shredded cheddar & monterey jack. Would probably be good with added corn too. My husband loved it and my toddler ate a little bit of it. Read More
(26)
Rating: 5 stars
10/15/2003
Awesome vegetarian dish and I'm a meat eater! I accidentally bought one can of black bean soup and one can of regular and it still came out wonderfully. I also added some oregano basil and garlic powder (I was out of minced garlic) to the cheese mixture and the spices were subtle but tasty. I think if you add spices this dish is great. Read More
(19)
Rating: 5 stars
12/17/2003
This lasagne is EXCELLENT. I live in a dorm and find that the leftovers are as good if not better than the first meal! I add cumin and chili powder to the sauce as well as extra onion and green pepper to give it a southwestern flair. I highly recommend this as a great alternative to standard lasagne! Read More
(15)
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Rating: 3 stars
10/15/2003
I think that this recipe had definate potential. However for my taste it was far far too dry and bland. Next time I will add much more pepper and hot sauce and at least another can of tomato sauce! Otherwise it just gets too crumbly and dry! Read More
(9)
Rating: 5 stars
12/04/2002
I prepared this for a vegetarian potluck and had rave reviews with requests for the recipe. It has an interesting blend of flavors which can be adjusted to one's own taste (hot & spicy or mild to suit you). Any time the world's pickiest eater will have seconds you know it has to be good. This was made a head and placed in a Nesco 18 Qt roaster oven then reheated. It actually taste better reheated and is excellent for leftovers. Read More
(9)
Rating: 5 stars
12/01/2008
Pure comfort food! Of course I made a lot of changes based on what I had personal preferences and previous reviews: 1) Add cumin sweet spanish paprika and italian seasoning to the cheese mix 2) Used one can of black beans and one can of refried beans 3) Added 1/2 can of corn 4) Used one large tomato instead of tomato sauce 5) Made half a box of rotini and just mixed everything together before baking 6) Used 2 cups shredded mexican cheese blend. Mmmmmm.... Read More
(8)
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Rating: 5 stars
10/15/2003
This recipe is excellent! My husband and friends all enjoyed it! The black beans really add a great flavor. I did use about a half-cup extra tomato sauce (actually pureed canned tomatoes) and will use a bit more next time. I also made it with no-boil lasagna noodles covered with tin foil and baked about 10 minutes extra. Worked great. Thanks again! Read More
(8)
Rating: 4 stars
10/20/2010
This was good. It was not saucy enough for my tastes but everyone liked it. Next time I will add more sauce to each layer. Read More
(7)
Rating: 5 stars
12/04/2002
This dish was very tasty and very easy to prepare. I used the no bake lasagna noodles and made the prep time even shorter. Read More
(7)