Fiesta Black Bean Lasagna
Easy to prepare – will become part of your family’s favorite monthly meals.
To download a Spanish translation of this recipe click here.
Servings: 8
Calories: 334kcal
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Ingredients
- 3 15.5-ounce cans black beans OR 1-pound black beans, cooked
- 1½ cups black bean liquid
- ½ cup onion chopped
- 2 teaspoons garlic (4 cloves) pressed or minced
- 1 32-ounce jar spaghetti sauce (3½ cups)
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 15 to 20-ounce container ricotta cheese (2 cups)
- ½ cup parmesan cheese grated
- 1 teaspoon dry parsley for fresh, use 1 tablespoon
- 3 cups mozzarella cheese (12 ounces) shredded
- 8 ounces lasagna noodles (half box)
Instructions
- Preheat oven to 375° F.
- Saute onion and garlic in 1 teaspoon oil.
- Reserve black bean liquid, drain and rinse black beans with water.
- In large bowl, combine black beans, liquid, onion, spaghetti sauce, oregano and basil.
- In small bowl, combine ricotta, ¼ cup parmesan cheese and parsley.
- Grease sides of 9” x 13” baking pan.
- Check how ½ of the lasagna pieces will fit in the pan. Break apiece if needed. Remove from pan.
- Spread ⅓ of bean-sauce in bottom of pan.
- With a spatula or table knife, spread half ricotta mixture on half of uncooked lasagna pieces and lay on top of sauce in baking pan, spacing pieces evenly.
- Spread ½ mozzarella cheese over pasta-ricotta layer.
- Repeat layering: ⅓ sauce, pastaricotta, mozzarella cheese, ending with last ⅓ sauce on top.
- Cover with foil. Bake 1 hour.
- Uncover. Sprinkle ¼ cup grated parmesan cheese on top and let stand 10 minutes before serving.
- Cut into squares. Serve with salad and garlic bread.
Notes
Lasagna may be made ahead and refrigerated up to 24 hours. Extend baking time by 15 minutes.
Nutrition
Serving: 308g | Calories: 334kcal | Carbohydrates: 36.51g | Protein: 29.18g | Fat: 8g | Saturated Fat: 3.866g | Cholesterol: 32mg | Sodium: 561mg | Potassium: 712mg | Fiber: 8g | Sugar: 7.35g | Calcium: 660mg | Iron: 2.78mg