Best Meatless Black Bean Lasagna Recipes

BLACK BEAN LASAGNA (MEATLESS) image

Yield 8 Servings

Number Of Ingredients 9

9 lasagna noodles
1 pint part-skim ricotta cheese
1 egg
1/2 cup chopped onion
1/2 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

Steps:

In a large pot of lightly salted boiling water, cook the lasagna noodles 10 minutes, until al dente, and drain. 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. 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. 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. Bake 40 to 45 minutes in the preheated oven. Let stand 10 minutes before serving.

Meatless Black Bean Lasagna image

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 18

1 can (15 ounces) black beans, rinsed and drained, divided
5 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 small onion, chopped
4 garlic cloves, minced
3/4 cup dry red wine
2 cups tomato puree
2 cups canned crushed tomatoes
1 teaspoon sugar
1 teaspoon dried oregano
1 bay leaf
1 carton (15 ounces) part-skim ricotta cheese
1 large egg, beaten
1/4 cup minced fresh cilantro
1 cup grated Parmesan cheese, divided
9 lasagna noodles, cooked and drained
1 pound part-skim mozzarella cheese, thinly sliced

Steps:

In a food processor, puree 1 cup of beans with 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. In a saucepan, cook onion and garlic in remaining oil until tender. Add wine; simmer, uncovered, until most of the liquid has evaporated., Stir in the tomato puree, tomatoes, sugar, oregano, bay leaf, and the remaining black beans, salt and pepper. Simmer, uncovered, for 1 hour, stirring occasionally (do not boil). Discard bay leaf., In a small bowl, combine the ricotta cheese, egg, cilantro and 1/2 cup Parmesan cheese. In a greased 13-in. x 9-in. baking dish, layer three noodles, half of the ricotta mixture and a third of the tomato-bean sauce. Top with a third of the mozzarella; sprinkle with a third of the remaining Parmesan., Top with three noodles; layer with pureed bean mixture and a third each of the tomato-bean sauce, mozzarella and Parmesan. Top with remaining noodles, ricotta mixture, tomato-bean sauce, mozzarella and Parmesan. Bake, uncovered, at 375° for 30-35 minutes or until heated through. Let stand for 10 minutes before cutting.

Nutrition Facts :