Black Bean Lasagna
Hearty, flavorful, and packed with protein, Black Bean Lasagna puts a bold twist on the classic Italian comfort dish. Featuring tender lasagna noodles layered with a rich, cumin- and chili-spiced tomato and black bean sauce, creamy ricotta infused with fresh parsley, and melty mozzarella and Parmesan cheeses, this recipe is a fusion of vibrant flavors and textures. Perfect for vegetarians or anyone looking to enjoy a more plant-forward meal, this easy-to-follow dish is both satisfying and nourishing. Ready in just over an hour, this black bean lasagna is ideal for a crowd-pleasing family dinner or a make-ahead meal to enjoy throughout the week.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 3 cups Canned black beans, drained and rinsed
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 cups Ricotta cheese
- 1 large Egg
- 0.25 cups Fresh parsley, chopped
- 3 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente according to package instructions. Drain the noodles and lay flat on a clean kitchen towel to prevent sticking.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5 minutes, or until softened. Stir in the minced garlic and cook for an additional 1 minute.
Add the black beans, crushed tomatoes, tomato paste, cumin, chili powder, salt, and black pepper to the skillet. Stir to combine and let the sauce simmer over low heat for 10 minutes, allowing the flavors to meld. Remove from heat.
In a medium mixing bowl, combine ricotta cheese, the egg, and chopped parsley. Stir until smooth and well combined.
In a 9x13-inch baking dish, spread a thin layer of the tomato and black bean sauce on the bottom.
Layer 4 lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles. Sprinkle 1 cup of shredded mozzarella and 2 tablespoons of Parmesan cheese over the ricotta. Top with 1/3 of the remaining black bean sauce.
Repeat the layering process two more times: noodles, ricotta mixture, mozzarella and Parmesan, and sauce.
Finish with a layer of noodles, topped with the last of the black bean sauce and the remaining shredded mozzarella and Parmesan.
Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Then, remove the foil and bake uncovered for another 20-25 minutes, or until the cheese is bubbly and golden on top.
Remove from the oven and let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
5872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.7 g | 252% | |
| Saturated Fat | 100.2 g | 501% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 7906 mg | 344% | |
| Total Carbohydrate | 718.6 g | 261% | |
| Dietary Fiber | 77.6 g | 277% | |
| Total Sugars | 59.4 g | ||
| Protein | 307.3 g | 615% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 4574 mg | 352% | |
| Iron | 47.4 mg | 263% | |
| Potassium | 6364 mg | 135% | |
*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.
