Black Bean Lasagna I

Name: Black Bean Lasagna I
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 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

Rating: 4.2 stars

64 Ratings
65 Reviews
1 Photo

A yummy meatless pasta dish.

By RED_DOC

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Recipe Summary test

prep:

20 mins

cook:

1 hr

additional:

10 mins

total:

1 hr 30 mins

Servings:

Yield:

8 servings

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

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

Directions

Step 1
In a large pot of lightly salted boiling water, cook the lasagna noodles 10 minutes, until al dente, and drain.

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Step 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.
Step 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.
Step 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.
Step 5
Bake 40 to 45 minutes in the preheated oven. Let stand 10 minutes before serving.

Nutrition Facts

Per Serving:

399 calories; protein 27.1g; carbohydrates 47.4g; fat 11.8g; cholesterol 63.4mg; sodium 986.6mg. Full Nutrition

Reviews (65)

Most helpful positive review

Martie

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

Helpful

(26)

Most helpful critical review

LIBTINTIN

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

Helpful

(9)

64 Ratings

5 star values: 29
4 star values: 24
3 star values: 7
2 star values: 3
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Martie

10/15/2003

Helpful

(26)

MANTABIROSTRIS

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

Helpful

(19)

EOS_VENUS

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

Helpful

(15)

LIBTINTIN

10/15/2003

Helpful

(9)

JNELSON97405

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

Helpful

(9)

DC Girly Girl

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

Helpful

(8)

Jennifer

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

Helpful

(8)

SKOONUS

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

Helpful

(7)

JFOLAN

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

Helpful

(7)

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All Reviews for Black Bean Lasagna I

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Black Bean Lasagna I

Servings Per Recipe: 8
Calories: 398.7

% Daily Value *

protein: 54 %

carbohydrates: 15 %

dietary fiber: 39 %

sugars:

fat: 18 %

saturated fat: 34 %

cholesterol: 21 %

vitamin a iu: 13 %

niacin equivalents: 57 %

vitamin b6: 14 %

vitamin c: 25 %

folate: 37 %

calcium: 48 %

iron: 22 %

magnesium: 29 %

potassium: 20 %

sodium: 40 %

thiamin: 23 %

calories from fat:

*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.