Best Black Bean Lasagna I Recipes

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EASY BLACK BEAN LASAGNA



Easy Black Bean Lasagna image

A Tex-Mex kind of lasagna. I had this at a "100 Chefs for UNCF" banquet a few years back. (UNCF = United Negro College Fund) The chef, Jerry Richard was kind enough to share his recipe.

Provided by SharleneW

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (15 ounce) can black beans, rinsed and drained (Progresso or Green Giant)
1 (28 ounce) can crushed tomatoes (Progresso)
3/4 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup salsa (Old El Paso Thick'n Chunky)
1 teaspoon chili powder
1/2 teaspoon cumin
1 cup light ricotta cheese
1/8 teaspoon garlic powder
1 egg
10 uncooked lasagna noodles
1 1/2 cups cheddar cheese or 1 1/2 cups mozzarella cheese, shredded (6 ounces)

Steps:

  • Heat oven to 350°F.
  • Spray 13x9-inch baking dish with non-stick cooking spray.
  • In a large bowl, mash beans slightly.
  • Stir in tomatoes, onions, bell pepper, salsa, chili powder and cumin.
  • Mix well.
  • In a small bowl, combine ricotta cheese, garlic powder and egg; blend well.
  • Spread 1 cup of tomato mixture over bottom of spray-coated baking dish.
  • Top with half of noodles, overlapping slightly.
  • Top with half of remaining tomato mixture.
  • Spoon ricotta mixture over top, spread carefully.
  • Top with half of cheese, then with remaining noodles, tomato mixture and cheese.
  • Cover tightly with spray coated foil.
  • Bake at 350°F for 40 to 45 minutes or until noodles are tender.
  • Uncover, let stand 15 minutes before serving.

BLACK BEAN LASAGNA



Black Bean Lasagna image

A delicious vegetarian lasagna using corn tortillas instead of lasagna noodles, layered with salsa, black beans, cheese, and guacamole.

Provided by ESNOW

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
2 onions, chopped
4 cloves garlic, chopped
½ green bell pepper, diced
½ red bell pepper, diced
1 (14.5 ounce) can chopped tomatoes
1 cup salsa
2 (15 ounce) cans black beans, drained and rinsed
salt and black pepper to taste
2 avocados - peeled, pitted, and mashed
1 tablespoon fresh lemon juice
12 (6 inch) corn tortillas, quartered
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
  • Warm oil in a large skillet over medium heat. Stir in onions, 3 cloves of chopped garlic, and green and red bell peppers. Cook until the onions are soft and translucent. Stir in tomatoes with juice, salsa, and black beans. Season with salt and pepper. Bring to a simmer, and cook about 3 minutes.
  • In a bowl, mash the avocados with 1 clove chopped garlic and lemon juice.
  • Place a layer of tortillas on the bottom of the baking dish. Spread 1/3 of the tomato and bean mixture on top. Spread 1/2 of guacamole on top, then sprinkle with 1/3 of cheese. Lay out another layer of tortillas. Top with half of the remaining tomato and bean mixture. Then spread remaining guacamole on top. Sprinkle with half the cheese. Repeat with remaining ingredients.
  • Bake in preheated oven for 35 minutes, or until sauce is bubbly.

Nutrition Facts : Calories 330.7 calories, Carbohydrate 29.8 g, Cholesterol 29.7 mg, Fat 19.7 g, Fiber 7.6 g, Protein 11.7 g, SaturatedFat 7.5 g, Sodium 471.8 mg, Sugar 5.2 g

BLACK BEAN AND SPINACH LASAGNA



Black Bean and Spinach Lasagna image

Not sure where this came from originally but I made a bunch of changes; I enjoyed it so much I decided to share it here. If you can't find refried black beans, use another can of plain black beans and mash them with a potato masher or in a food processor.

Provided by flower7

Categories     Cheese

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 17

9 lasagna noodles
15 ounces ricotta cheese
10 ounces frozen chopped spinach, thawed and squeezed dry
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg
1/2 cup chopped onion
1/2 cup chopped bell pepper (I use red or orange)
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes (optional)
15 ounces black beans
16 ounces refried black beans
15 ounces tomato sauce
8 ounces mozzarella cheese, shredded
1/4-1/3 cup parmesan cheese

Steps:

  • Preheat oven to 350°F
  • Lightly grease a 13 x 9 inch baking pan and set aside.
  • Bring a large pot of lightly salted water to a boil and cook noodles until al dente, according to package directions.
  • While water is coming to a boil, in a small bowl, blend the ricotta, spinach, basil, oregano, salt, pepper and egg.
  • Spray a large skillet with cooking spray or use a tsp or so of oil and heat over medium heat.
  • Saute onion, bell pepper, and garlic until tender.
  • Add red pepper flakes if using and cook for 1 minute.
  • Stir in beans, refried beans, and tomato sauce and cook until heated through.
  • Spread about 1/4 cup of sauce on bottom of baking dish and top with three lasagna noodles. Layer ricotta mixture, sauce and mozzarella cheese; repeat two more times, ending with cheese. Top with parmesan cheese.
  • Bake 45 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 439.1, Fat 16.8, SaturatedFat 9.6, Cholesterol 84.3, Sodium 832.4, Carbohydrate 46.9, Fiber 9.5, Sugar 4.3, Protein 26.7

BLACK BEAN LASAGNA(GARTH BROOK'S FAVORITE!)



Black Bean Lasagna(Garth Brook's Favorite!) image

I figured if Garth and Trisha liked it, it must be good. And I was right! Rich without being too rich. I have taken the liberty of adding more veggies and listed them as optional. If you like, you can sub mushrooms or veggie crumbles instead of the beans(or even meat). I tweaked just a little for more flavor. Enjoy!

Provided by Sharon123

Categories     Black Beans

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 21

two 15-ounce cans black beans, rinsed and drained
8 ounces lasagna noodles (I like whole wheat)
one 28-ounce can fire-roasted diced tomato
8 ounces tomato sauce (1 cup-can use part water)
one 12-ounce can tomato paste
1/2-1 tablespoon dried oregano leaves
1 teaspoon dried basil
2 teaspoons salt, plus more for pasta
1 tablespoon sugar
1/2 teaspoon black pepper
1 pinch red pepper flakes (optional)
1/4 teaspoon garlic powder (or 3-4 fresh garlic cloves, minced- or both)
1 small onion, finely chopped
1/2 red bell pepper, diced (optional)
1/4-1/2 cup celery, diced (optional)
1/4 cup raw cashews, finely ground
14 ounces extra firm tofu, drained and pressed (or firm tofu)
1/4 cup nutritional yeast
3 tablespoons olive oil
2 tablespoons finely chopped fresh basil or 1 tablespoon dried basil
salt and pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the onions, red bell peppers and celery and fresh garlic(if using) in a frying pan and sauté about 3- 5 minutes.
  • In a large saucepan, combine the tomatoes and their juices, tomato sauce, tomato paste, garlic powder, salt, sugar, pepper, oregano, basil, onions and black beans. Bring to a boil over medium-high heat, and then reduce the heat and simmer, uncovered, for about 30 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook to al dente according to package directions. Drain the noodles well.
  • Spread 1 cup of the prepared sauce in a 9- by 13- by 2-inch baking pan. Make three layers each of noodles, sauce and Tofu Ricotta. End with the sauce and make sure the noodles are completely covered or they will dry out during baking. Bake for 45 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving.
  • Tofu Ricotta:
  • Add the cashews to a food processor and grind them. Then crumble in the tofu, and add the yeast, olive oil and basil. Season with salt and pepper. Store in an airtight container in the fridge until ready to use. Keeps well for at least a week. Yield: about 2 1/2 cups.
  • Cook's Note: To press tofu, drain any liquid from the block of tofu. Fold paper towels around the tofu and then set a big wrought iron skillet on top of it to press out the excess moisture. Allow to sit for about an hour to press.
  • In a large saucepan, combine the tomatoes and their juices, tomato paste, garlic powder, salt, pepper, oregano, onions and black beans. Bring to a boil over medium-high heat, and then reduce the heat and simmer, uncovered, for about 30 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook to al dente according to package directions. Drain the noodles well.
  • Spread 1 cup of the prepared sauce in a 9- by 13- by 2-inch baking pan. Make three layers each of noodles, sauce and Tofu Ricotta. End with the sauce and make sure the noodles are completely covered or they will dry out during baking. Bake for 45 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving.
  • Tofu Ricotta:
  • Add the cashews to a food processor and grind them. Then crumble in the tofu, and add the yeast, olive oil and basil. Season with salt and pepper. Store in an airtight container in the fridge until ready to use. Keeps well for at least a week. Yield: about 2 1/2 cups.
  • Cook's Note: To press tofu, drain any liquid from the block of tofu. Fold paper towels around the tofu and then set a big wrought iron skillet on top of it to press out the excess moisture. Allow to sit for about an hour to press.

Nutrition Facts : Calories 165.1, Fat 6.7, SaturatedFat 1.1, Sodium 495.5, Carbohydrate 20.2, Fiber 2.6, Sugar 3, Protein 7.6

BLACK BEAN LASAGNA



Black Bean Lasagna image

A vegetarian lasagna, NOT Tex-Mex. From Sunshine Recipe website. This works best with no-boil lasagna noodles, but you can use the regular. Just make sure they're well covered with sauce, and when you take it out of the oven, cover the lasagna pan with a cookie sheet to hold in the heat and let things cook a little longer.

Provided by windhorse23

Categories     Black Beans

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 7

1 egg
1/2 cup water
28 ounces spaghetti sauce
12 lasagna noodles, uncooked
2 cups low-fat ricotta cheese
2 1/2 cups part-skim mozzarella cheese, shredded
2 (15 ounce) cans black beans, rinsed and drained

Steps:

  • Preheat oven to 375 degrees.
  • Over low heat simmer spaghetti sauce, water and beans.
  • In a small bowl combine ricotta cheese and egg and set aside.
  • In an 11 x 13 inch pan place one cup of the bean mixture. Cover with 3 pieces of lasagna noodles, then spread about 1/3 of the ricotta over the noodles. Top with 1 cup of the bean mixture, then about 1/2 cup of the mozzarella. Repeat layers twice. Place remaining 3 lasagna noodles and pour the remaining bean mixture over all of it. Top with remaining mozzarella. Sprinkle with parmesan, too if you like.
  • Cover with foil and bake for 30 minutes. Uncover and continue baking another 15 minutes.
  • Let stand for 15 minutes before serving.

Nutrition Facts : Calories 356.1, Fat 10.3, SaturatedFat 5.3, Cholesterol 47.9, Sodium 637.1, Carbohydrate 43.1, Fiber 7.2, Sugar 7.2, Protein 22.6

BLACK BEAN LASAGNA



Black Bean Lasagna image

This Lasagna is a good Vegetarian dish. It can be made ahead up to 1 day and baked as directed or , freeze up to 1 month; thaw frozen casserole in fefrigerator overnight, and bake for 40 to 45 minutes or until heated through. The recipe comes from Better Homes & Gardens.com.

Provided by Barb G.

Categories     Cheese

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

9 lasagna noodles
2 (15 ounce) cans black beans, rinsed and drained
nonstick cooking spray
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
2 garlic cloves, minced
2 (15 ounce) cans tomato sauce (ROTEL-Diced tomatoes with green chilies works great) or 2 (15 ounce) cans tomato sauce, with seasoning (ROTEL-Diced tomatoes with green chilies works great)
1/4 cup fresh snipped cilantro
1 (12 ounce) container low fat cottage cheese
1 (8 ounce) package reduced-fat cream cheese
1/4 cup light sour cream
sliced tomatoes (optional)
fresh cilantro leaves (optional)

Steps:

  • Cook noodles according to package directions; drain.
  • Mash one can of the beans and set aside; Lightly coat a large skillet with cooking spray; add onions, green sweet pepper, and garlic; Cook and stir over medium heat until tender but not brown, add the mashed beans,unmashed beans, tomato sauce, and snipped cilantro; heat through.
  • In a large bowl combine cottage cheese, cream cheese, and sour cream;set aside.
  • Spray a 3-quart rectangular baking dish with nonstick coating; arrange 3 of the noodles in the dish; Top with one-third of the bean mixture, then spread one-third of the cheese mixture,repeat layers twice, ending with bean mixture;RESERVE the remaining cheese mixture.
  • Bake, covered, in a 350 degree oven for 40 to 45 minutes or until heated through; DOLLOP with reserved cheese mixture, Let stand 10 minutes, Garnish with tomatoes slices and cilantro if desired.

BLACK BEAN LASAGNA KINSTLINGER-BRUHN



Black Bean Lasagna Kinstlinger-Bruhn image

Provided by Charlotte Kinstlinger-Bruhn

Categories     Food Processor     Bean     Pasta     Tomato     Bake     Vegetarian     Mozzarella     Parmesan     Ricotta     Gourmet

Yield Serves 8

Number Of Ingredients 18

1 1/2 cups (9 ounces) dried black beans, picked over and rinsed
2 1/4 teaspoons salt
1 bay leaf
1/2 teaspoon pepper
5 tablespoons olive oil
1 small onion
4 garlic cloves
3/4 cup dry red wine
2 cups tomato purée
2 cups canned crushed tomatoes
1 teaspoon sugar
1 teaspoon dried oregano, crumbled
2 cups part-skim-milk ricotta
1 large egg, beaten lightly
1/4 cup chopped fresh coriander
1 cup freshly grated Parmesan
9 dried lasagna noodles
1 pound part-skim-milk mozzarella, sliced thin

Steps:

  • Let the beans soak overnight in cold water to cover by 2 inches. Drain the beans and in a saucepan combine them with 4 1/2 cups water, 1 1/2 teaspoons of the salt, the bay leaf, and the pepper. Bring the water to a boil and simmer the beans for 1 1/4 hours, or until they are tender. Drain the beans and in the food processor purée 1 cup of them with 2 tablespoons of the oil, reserving the remaining beans.
  • In a saucepan cook the onions and the garlic in the remaining 3 tablespoons oil over moderately low heat, stirring, until the onion is softened. Add the wine and boil the mixture, stirring, until the liquid is almost evaporated. Add the tomato purée, the crushed tomatoes, the sugar, the oregano, the remaining 3/4 tablespoon salt, and the reserved beans and simmer the sauce, stirring occasionally, for 1 hour. (Do not let the sauce come to a boil.) The sauce may be made in advance and frozen for 3 months.
  • In a bowl combine the ricotta, the egg, the coriander, and 1/2 cup of the Parmesan. In a kettle of boiling salted water cook the noodles for 8 to 10 minutes, or until they are al dente, drain them in a colander, and rinse them under cold water. In a lightly oiled baking dish, 13 by 9 inches, arrange 3 of the noodles and over them spread half the ricotta mixture and then one third of the tomato bean sauce. Arrange one third of the mozzarella over the sauce and sprinkle it with one third of the remaining Parmesan. Layer 3 of the remaining noodles over the Parmesan, spread the puréed bean mixture and half the remaining tomato bean sauce over the noodles, and top the sauce with half the remaining mozzarella and half the remaining Parmesan. Arrange the 3 remaining noodles over the cheese, spoon the remaining ricotta mixture and tomato bean sauce over them, and top the sauce with the remaining mozzarella and Parmesan. Bake the lasagna in the middle of a preheated 375°F. oven for 30 to 35 minutes, or until it is bubbling.

BLACK BEAN LASAGNA II



Black Bean Lasagna II image

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!

Provided by Chris J

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 8

Number Of Ingredients 16

9 lasagna noodles
½ cup chopped onion
½ cup chopped red bell pepper
½ cup frozen corn kernels, thawed
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can refried black beans
2 ¾ cups canned tomato sauce
½ cup salsa
½ cup chopped fresh cilantro, divided
1 ½ cups cottage cheese
1 cup ricotta cheese
¼ cup sour cream
8 ounces Monterey Jack cheese, shredded
¼ cup sliced ripe olives
8 sprigs fresh cilantro

Steps:

  • 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.
  • 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 : Calories 361.1 calories, Carbohydrate 39.7 g, Cholesterol 34.7 mg, Fat 14.4 g, Fiber 6 g, Protein 20.9 g, SaturatedFat 7.8 g, Sodium 1067.2 mg, Sugar 7.2 g

BLACK BEAN LASAGNA



Black Bean Lasagna image

Provided by Trisha Yearwood

Categories     main-dish

Time 2h55m

Yield 12 servings

Number Of Ingredients 16

Two 15-ounce cans black beans, rinsed and drained
8 ounces lasagna noodles
1 recipe Tofu Ricotta, recipe follows
One 28-ounce can fire-roasted diced tomatoes
One 12-ounce can tomato paste
1 tablespoon dried oregano leaves
2 teaspoons salt, plus more for pasta
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 small onion, finely chopped
1/4 cup raw cashews, finely ground
14 ounces extra-firm tofu, drained and pressed (see Cook's Note)
1/4 cup nutritional yeast
3 tablespoons olive oil
2 tablespoons finely chopped fresh basil, or 1 tablespoon dried basil
Salt and pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large saucepan, combine the tomatoes and their juices, tomato paste, garlic powder, salt, pepper, oregano, onions and black beans. Bring to a boil over medium-high heat, and then reduce the heat and simmer, uncovered, for about 30 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook to al dente according to package directions. Drain the noodles well.
  • Spread 1 cup of the prepared sauce in a 9- by 13- by 2-inch baking pan. Make three layers each of noodles, sauce and Tofu Ricotta. End with the sauce and make sure the noodles are completely covered or they will dry out during baking. Bake for 45 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving.
  • Add the cashews to a food processor and grind them. Then crumble in the tofu, and add the yeast, olive oil and basil. Season with salt and pepper. Store in an airtight container in the fridge until ready to use. Keeps well for at least a week.

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