Spinach and Black Bean Lasagna
Indulge in a hearty and wholesome twist on a classic Italian favorite with this Spinach and Black Bean Lasagna. Perfect for vegetarians or anyone looking for a protein-packed, nutrient-rich meal, this recipe combines tender layers of lasagna noodles with a creamy ricotta-spinach filling, flavorful black beans, and rich marinara sauce. Every bite is bursting with cheesy goodness thanks to mozzarella and Parmesan, baked to golden-bubbly perfection. With a hint of garlic and oregano, this dish offers a fragrant, savory profile that's both comforting and satisfying. Ready in just under 90 minutes and serving six, it's an excellent choice for weeknight dinners or meal prepping. Serve with a crisp green salad and garlic bread for the ultimate Italian-inspired feast!
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Recipe Information
Ingredients
- 12 pieces lasagna noodles
- 2 cups black beans
- 16 ounces frozen chopped spinach
- 1.5 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 4 cups marinara sauce
- 1 large egg
- 1 teaspoons garlic powder
- 1 teaspoons dried oregano
- 1 tablespoons olive oil
- 1 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to package directions until al dente. Drain and set aside.
Thaw the frozen spinach, then squeeze out as much excess water as possible. Set aside.
In a mixing bowl, combine ricotta cheese, thawed spinach, egg, garlic powder, oregano, salt, and black pepper. Mix well and set aside.
Heat the olive oil in a pan over medium heat, then add the black beans. Cook for 2-3 minutes, lightly mashing some of the beans for texture. Remove from heat and set aside.
Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
Place 3-4 lasagna noodles over the sauce to form the first layer.
Spread 1/3 of the ricotta and spinach mixture over the noodles. Follow with 1/3 of the black beans and 1 cup of marinara sauce.
Sprinkle 1/3 of the mozzarella cheese evenly over the layer.
Repeat this process two more times, layering noodles, ricotta mixture, black beans, marinara sauce, and mozzarella cheese.
For the final layer, place a final layer of noodles, spread the remaining marinara sauce, and top with the remaining mozzarella and Parmesan cheese.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese is golden and bubbly.
Allow the lasagna to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.9 g | 196% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 7704 mg | 335% | |
| Total Carbohydrate | 640.2 g | 233% | |
| Dietary Fiber | 63.4 g | 226% | |
| Total Sugars | 49.0 g | ||
| Protein | 246.5 g | 493% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4600 mg | 354% | |
| Iron | 40.7 mg | 226% | |
| Potassium | 3824 mg | 81% | |
*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.
