Black Bean and Spinach Lasagna
Discover a wholesome twist on a classic Italian favorite with this Black Bean and Spinach Lasagna! Perfectly layered with tender lasagna noodles, a hearty black bean and tomato sauce, creamy ricotta, and fresh spinach, this recipe offers a satisfying and nutritious vegetarian dinner option. Packed with protein, fiber, and vibrant flavors, this dish is elevated with aromatic garlic, basil, and oregano, while a melty topping of mozzarella and Parmesan adds indulgent cheesy goodness. Ready in just over an hour, this crowd-pleasing casserole is perfect for weeknight dinners or special gatherings. Serve it with a crisp side salad or garlic bread for a complete meal that's as comforting as it is nourishing.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 2 cups Black beans, drained and rinsed
- 28 ounces Crushed tomatoes
- 6 cups Spinach leaves, fresh
- 15 ounces Ricotta cheese
- 1 large Egg
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for 5 minutes until softened.
Stir in the black beans, crushed tomatoes, basil, oregano, salt, and black pepper. Simmer the mixture for 10 minutes, stirring occasionally.
While the sauce simmers, prepare the ricotta mixture. In a medium bowl, combine the ricotta cheese, egg, and half of the grated Parmesan cheese. Mix until smooth.
Spread a thin layer of the tomato-black bean sauce on the bottom of a 9x13-inch baking dish.
Place a layer of lasagna noodles on top, followed by a layer of the ricotta mixture, a layer of fresh spinach leaves, a sprinkle of mozzarella cheese, and more of the tomato-black bean sauce. Repeat these layers, finishing with a layer of sauce on top.
Sprinkle the remaining mozzarella cheese and the remaining Parmesan cheese over the top layer.
Cover the dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 720 mg | 31% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 6.5 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 517 mg | 40% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 919 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
