Easy Black Bean Lasagna
Get ready to elevate your comfort food game with this Easy Black Bean Lasagna, a flavorful vegetarian twist on the classic Italian dish! Packed with protein-rich black beans, zesty diced tomatoes, and a warm blend of cumin and chili powder, this hearty bake is as satisfying as it is wholesome. Layers of tender lasagna noodles, creamy ricotta, gooey mozzarella, and a touch of parmesan create the perfect symphony of textures and flavors, all bubbling together in a 9x13-inch dish of cheesy perfection. Ready in just an hour, this crowd-pleasing recipe is ideal for busy weeknights or weekend gatherings. Garnish with fresh parsley for a pop of color and serve up a slice of this vegetarian delight that even meat-lovers will adore. Keywords: black bean lasagna, vegetarian lasagna recipe, easy weeknight dinner, cheesy lasagna, high-protein vegetarian recipe.
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Recipe Information
Ingredients
- 12 pieces lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 cups canned black beans, rinsed and drained
- 1 14-ounce can canned diced tomatoes
- 1 15-ounce can tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cup grated parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions until al dente. Drain, rinse with cool water, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the black beans, diced tomatoes, tomato sauce, ground cumin, chili powder, salt, and black pepper. Stir to combine and let the mixture simmer for 5-7 minutes to let the flavors meld together. Remove from heat.
Spread a thin layer of the black bean mixture (about 1/2 cup) on the bottom of a 9x13-inch baking dish.
Layer 3-4 lasagna noodles over the sauce, slightly overlapping them.
Spread about 1/3 of the remaining black bean mixture evenly over the noodles, followed by 1/3 cup of ricotta cheese, 2/3 cup of shredded mozzarella, and a sprinkle of parmesan.
Repeat the layers (noodles, black bean mixture, ricotta, mozzarella, parmesan) two more times, ending with a layer of mozzarella and parmesan cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
Let the lasagna rest for 10 minutes before slicing. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 1437 mg | 62% | |
| Total Carbohydrate | 117.1 g | 43% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 8.9 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 545 mg | 42% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 918 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.
