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Black Bean Lasagna Recipe

Black Bean Lasagna Recipe photo by Taste of Home

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This is one of my family's absolute favorite meatless meals. I came up with this variation on lasagna to help my husband lower his cholesterol level, and I never dreamed that family and friends would rave over it.” Dusty Davis - Slidell, Louisiana

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Diabetic Friendly

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Black Bean Lasagna Recipe

Prep: 25 min. Bake: 40 min. + standing

Yield: 12 Servings

25 40 65

Ingredients

9 lasagna noodles
1 large onion, chopped
1 teaspoon canola oil
3 garlic cloves, minced
2 cans (16 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cans (6 ounces each) tomato paste
1 cup water
2 tablespoons minced fresh cilantro
1/4 to 1/2 teaspoon crushed red pepper flakes
4 egg whites, lightly beaten
1 carton (15 ounces) reduced-fat ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend

Directions

Cook noodles according to package directions. Meanwhile, in a large skillet over medium heat, cook onion in oil until tender. Add garlic; cook 1 minute longer. Add the beans, tomatoes, tomato paste, water, cilantro and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened.
In a small bowl, combine the egg whites, ricotta cheese, Parmesan cheese and parsley.
Drain noodles. Spread 1/2 cup bean mixture into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with three noodles, a third of the ricotta mixture, a third of the remaining bean mixture and 2/3 cup cheese blend. Repeat layers twice.
Cover and bake at 350° for 30-35 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 piece equals 279 calories, 7 g fat (4 g saturated fat), 25 mg cholesterol, 455 mg sodium, 36 g carbohydrate, 6 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 1-1/2 lean meat, 1 vegetable.

Originally published as Black Bean Lasagna in Healthy Cooking October/November 2008, p13

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Black Bean Lasagna

Black Bean Lasagna

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Reviewed on Jan. 01, 2013 by JDKCOOK229

This was really good. My brother and his girlfriend are vegetarian, it was perfect for them. My brother said it was the best lasagna he had so far.

Reviewed on Feb. 15, 2011 by nylleoj49450

When I told my husband and teenage daughter what I was making for dinner, they both grumbled and said they would have hot dogs Instead. Well they both tried it and loved it and even had seconds. I too thought it was excellent. I didnâ€™t put in the parsley as I thought it might clash with the cilantro. Other than that, I followed the recipe exactly.

Reviewed on Dec. 01, 2010 by KathOm

I prepared this dish for a group of 6. Only one of us is a vegetarian, but the dish was loved by everyone! This recipe is definitely a keeper!

Reviewed on Sep. 03, 2010 by scodia4

absolutely wonderful. Everyone raved about it. Used 1/2 tsp of the red pepper, added fresh ground pepper and a dash of salt, and used FRESH cilantro and Italian parsley, --- and no one thought it was bland. Such a healthy and tasty lasagna. My new fav!!

Reviewed on Feb. 21, 2010 by ella016

Very odd flavor combination. Would probably be delicious with tortillas instead of lasanga noodles. As it was, we had a very large pan of lasanga that we had to throw away because the flavors and textures were too unpleasant.

Reviewed on Jan. 23, 2010 by bkkb1984

My family loved loved this recipe. After reading other reviews I decided to add a little extra red crushed peppers, salt & pepper to make it spicer. Great recipe

Reviewed on Jun. 17, 2009 by alrebhi

This is my husbands new favorite. Easy to make and tasty. I use whole wheat noodles and I add more salt and chipotle seasoning to kick it up, but otherwise its great.

Reviewed on Apr. 28, 2009 by shmemily8

I agree about it being a bit bland. I added salt and pepper periodically but it still needed more. Will tweek the recipe next time even more but this is a great vegetarian meal!

Reviewed on Oct. 30, 2008 by macurran

This was a great recipe. My husband and I loved it; our daughter on the other hand, prefers the traditional meat lasagna. I will definitely make this one again.

Reviewed on Oct. 29, 2008 by tthorsen

This was was a good meatless option. It was just a little bland, so the next time we make it we'll increase the spices. But will definitely make it again.

Reviewed on Oct. 29, 2008 by rsimons2

I liked the idea of using black beans instead of meat so I tried this recipe. I was very pleased with the result. Thanks.

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