Black Bean Lasagna II

Rating: 4.44 stars
63 Ratings
  • 5 star values: 38
  • 4 star values: 17
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0

Lasagna with a Southwest twist. This can be frozen unbaked and kept for up to a month. Simply thaw in refrigerator overnight and bake as directed. Tastes even better reheated the second day!

By Chris J
Advertisement

Ingredients

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

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

    Advertisement

  • Coat a large skillet with non-stick cooking spray, and place over medium heat. Saute onion, red bell pepper, corn and garlic until tender. Stir in black beans, refried beans, tomato sauce, salsa and 1/4 cup cilantro. Cook until heated through and slightly thickened; set aside.

  • In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.

  • Coat a 9x13 inch casserole dish with non-stick cooking spray. Arrange 3 of the cooked lasagna noodles in the bottom of the dish, cutting to fit if necessary. Spread with 1/3 of the bean mixture, then 1/3 of the cheese mixture. Repeat layers twice more.

  • Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.

Nutrition Facts

Per Serving:
361.1 calories; protein 20.9g 42% DV; carbohydrates 39.7g 13% DV; fat 14.4g 22% DV; cholesterol 34.7mg 12% DV; sodium 1067.2mg 43% DV. Full Nutrition

Reviews (53)

Read More Reviews

Most helpful positive review

Anichka
Rating: 5 stars
02/27/2007
Excellent recipe. I made this last night and luckily it's good because I will be eating it for the next week! I could not find refried black beans at my supermarket so I bought an extra can of regular black beans and mashed them before preparing that part. I also added chopped jalapenos (from a jar) to the bean mixture since I like my food on the spicy side. I added approximately a quarter cup to begin with but ended up with something more like 1/2 by taste. I ate a leftover piece for lunch and the peppers did not warm up too much overnight. With a 1/2 c. of jalapenos (and medium salsa) I would still categorize the hotness as fairly mild. - that is my old review and I have made this recipe many many times since then. I've tried it with the refried black beans and I really think it works better the way I originally made it (two regular cans one partially mashed). It was a bit too beany with the refried beans. I am known as the vegetarian in my office and I made it for a bunch of meat lovers there recently. No leftovers at all! Read More
Helpful
(18)

Most helpful critical review

Netebee
Rating: 3 stars
01/18/2006
This turned out well after a little doctoring. First I used regular burrito sized tortillas like someone mentioned I didn t think pasta went well with Tex-Mex. The tortillas soak up a lot of the moisture which helps solve the problem people are having about it not setting well. Plus the tortillas become very soft and taste very much like pasta. I didn t use the salsa because it was already pretty wet but I added a packet of GOYA Sazón to the mix for flavor. I made my own refried black beans by mashing them and cooking them with garlic lime and burrito seasoning (the kind from the packet). I also used yellow Spanish rice in the bottom two layers I didn t cook the rice all the way so that it could absorb some of the liquid. Read More
Helpful
(20)
63 Ratings
  • 5 star values: 38
  • 4 star values: 17
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Netebee
Rating: 3 stars
01/18/2006
This turned out well after a little doctoring. First I used regular burrito sized tortillas like someone mentioned I didn t think pasta went well with Tex-Mex. The tortillas soak up a lot of the moisture which helps solve the problem people are having about it not setting well. Plus the tortillas become very soft and taste very much like pasta. I didn t use the salsa because it was already pretty wet but I added a packet of GOYA Sazón to the mix for flavor. I made my own refried black beans by mashing them and cooking them with garlic lime and burrito seasoning (the kind from the packet). I also used yellow Spanish rice in the bottom two layers I didn t cook the rice all the way so that it could absorb some of the liquid. Read More
Helpful
(20)
Cory R. King
Rating: 5 stars
10/31/2005
Have made this two years in a row for christmas and is always a hit. My girlfriend loves it too. I almost always add a red & green pepper plus a jalapeno peper. As an update I bought the "no boil" noodles on accident last time I made this. I found they took out some of the excess moisture and made it much easier to dish. I'll probably use the no-boil noodles again for this recipe. Read More
Helpful
(18)
Anichka
Rating: 5 stars
02/27/2007
Excellent recipe. I made this last night and luckily it's good because I will be eating it for the next week! I could not find refried black beans at my supermarket so I bought an extra can of regular black beans and mashed them before preparing that part. I also added chopped jalapenos (from a jar) to the bean mixture since I like my food on the spicy side. I added approximately a quarter cup to begin with but ended up with something more like 1/2 by taste. I ate a leftover piece for lunch and the peppers did not warm up too much overnight. With a 1/2 c. of jalapenos (and medium salsa) I would still categorize the hotness as fairly mild. - that is my old review and I have made this recipe many many times since then. I've tried it with the refried black beans and I really think it works better the way I originally made it (two regular cans one partially mashed). It was a bit too beany with the refried beans. I am known as the vegetarian in my office and I made it for a bunch of meat lovers there recently. No leftovers at all! Read More
Helpful
(18)
Advertisement
Kamma
Rating: 4 stars
09/27/2006
My husband really liked this. I had a hard time reconciling the taste. Is it Italian or is it Mexican? I ate the leftovers today and it was good but it's missing some spice. When I tasted the sauce I thought it was bland so I threw in some basic spices before I even baked it. I think next time I'll add taco seasoning to the ricotta mixture. I added a chedder layer on top and every bite with that is really good. I think it's just a little too bland on its own. I was surprised to read that others had trouble with it being soupie. Mine set perfectly. I made sure my sauce was pretty thick before I assembled it though. Lasagna has gotten pretty old to me and this was a nice twist. Next time it gets more spices though. Read More
Helpful
(11)
pbbuttertoast
Rating: 4 stars
03/16/2010
I did add extra spices (chili powder oregano cumin cayenne pepper--skipped the cilantro just because I don't like it) like other reviewers suggested and I used pepper jack cheese to get in a bit of extra kick there plus threw some hot sauce into the bean mixture. With those changes it came out really excellent with a good kick.:) Read More
Helpful
(10)
wedmorningtennis
Rating: 3 stars
10/27/2003
I feel like the odd ball. I was not very crazy about this dish. I thought when I read the recipe and reviews that it sounded very good and flavorful. I decided to add some chili powder cumin and red pepper flakes give it a little kick. I still thought it tasted kind of bland and did not want to eat the leftovers. The rest of my family agreed. Read More
Helpful
(9)
Advertisement
Wilemon
Rating: 3 stars
04/16/2004
This was not our favorite. I may try again spice it up more and use flour tortillas instead of pasta. It's just something about Mexican and pasta that just doesn't mix with us. Read More
Helpful
(9)
JNM
Rating: 5 stars
09/10/2006
This recipe was great! I made it for my carnivorous husband. We had my inlaws over to try it. They all loved it. Everyone had seconds and my inlaws have asked for the recipe. I used whole wheat noodles reduced-sodium/no fat pasta sause and 1% cottage cheese. I also couldn't find re-fried black beans so I used regular re-fried beans. I didn't have any problems with excess moisture. The difference might be that after I assembled the lasanga the meal time was delayed by 2 hours so I stuck everything in the fridge. Read More
Helpful
(9)
katieb
Rating: 4 stars
02/28/2011
This is a great recipe that has become one of our staples. I also add zucchini yellow squash and mushrooms to the black bean/corn mixture to give it more servings of veggies and it's delicious. It's great with green onion and black olives on top:) Read More
Helpful
(7)
More Reviews
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 09/20/2020