• Prep Time: 20 MINS
  • Cooking Time: 50 MINS
  • Serves: 8

Cheesy Black Bean Lasagna

  • Recipe Submitted by on

 Ingredients List

  • 1-2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 2 garlic cloves finely minced (or 1/2 teaspoon garlic powder)
  • 1 can (6-ounces) tomato paste
  • 1/2 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cans (15-ounces each) black beans, rinsed and drained
  • 28 ounces crushed or diced tomatoes
  • 1 1/2 cups low-sodium vegetable or chicken broth
  • 2 cups (about 15 ounces) ricotta cheese or cottage cheese
  • 1/4 cup chopped fresh parsley or cilantro (depending on the flavor you want)
  • 3 cups (about 12 ounces) shredded Monterey Jack cheese
  • 9-12 no-boil lasagna noodles (enough for 3 layers)


Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking dish. Set aside.
In a large 12-inch nonstick skillet, heat the oil over medium heat and add the onion and garlic. Saute for 2-3 minutes until the onions start to turn translucent.
Stir in the tomato paste, oregano, cumin, chili powder, salt and pepper and mix until the ingredients come together. Add the beans, crushed or diced tomatoes, and broth. Using the back of a spoon or a potato masher, lightly mash the beans. Bring the mixture to a simmer and cook for 8-10 minutes, stirring often.
In a medium bowl, stir together the ricotta or cottage cheese, parsley or cilantro, and 2 cups of the cheese.
Spread about 1/2 cup or so of the sauce mixture on the bottom of the prepared pan. Layer three noodles, 1/3 of the sauce mixture followed by 1/3 of the cheese mixture (just dollop it in spoonfuls, it doesn’t need to be a completely even layer). Repeat two more times. Sprinkle the remaining cup of cheese on top.
Cover with lightly greased foil and bake at 350 degrees for 30 minutes. Uncover and bake another 10 minutes until the edges are bubbling and the lasagna is heated through. Let stand about 10 minutes before serving.

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