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Cheesy Black Bean Lasagna Recipe
Cheesy Black Bean Lasagna Recipe photo by Taste of Home
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Cheesy Black Bean Lasagna Recipe

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4.5 15 36
Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 40 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min. + standing
MAKES: 12 servings

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

Nutritional Facts

1 piece: 279 calories, 7g fat (4g saturated fat), 25mg cholesterol, 455mg sodium, 36g carbohydrate (10g sugars, 6g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.

Directions

  1. 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.
  2. In a small bowl, combine the egg whites, ricotta cheese, Parmesan cheese and parsley.
  3. 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.
  4. 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.
Originally published as Black Bean Lasagna in Healthy Cooking October/November 2008, p13


Reviews for Cheesy Black Bean Lasagna

AVERAGE RATING
(36)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (6)
3 Star
 (4)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
jtermont User ID: 1863534 225386
Reviewed Apr. 25, 2015

"This recipe was good, but I feel like it needed some balance with the ricotta mixture. I think I would just adjust with either more beans or less ricotta."

MY REVIEW
origcin User ID: 7696536 92565
Reviewed Mar. 1, 2014

"Merged this recipe with another with great results. Added 1 cup salsa, 1/2 to 1 cup water (so I did not have to boil the noodles), some cumin and crushed red pepper. After baking and resting topped with crushed tortilla chips, some additional cheese and fresh chopped cilantro. Served at a community meal to 70+ people with great reviews."

MY REVIEW
alleycat1264 User ID: 7488674 208078
Reviewed Dec. 1, 2013

"Loved it! So full of flavor you forget there's no meat in it!"

MY REVIEW
scubacas User ID: 5298067 94035
Reviewed May. 29, 2013

"This wasn't bad at all but I'm on weight watchers and it was a very small portion for 10p+...& that's for 1.5 servings...8 in a lasagna pan rather than the 12 the recipe calls for. Anyway...unless I'm blind no where in the recipe does it tell you what to do with the shredded mexican blend of cheese?? I added it to the egg white mixture because to me that was pretty watery...I also used the no boil Barilla lasagna noodles and I only used 6 because there was not enough cheese or bean mixture to make another layer."

MY REVIEW
JDKCOOK229 User ID: 7065836 92390
Reviewed Jan. 1, 2013

"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."

MY REVIEW
nylleoj49450 User ID: 5718156 92563
Reviewed Feb. 15, 2011

"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 didn’t put in the parsley as I thought it might clash with the cilantro. Other than that, I followed the recipe exactly."

MY REVIEW
KathOm User ID: 3442708 92543
Reviewed Dec. 1, 2010

"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!"

MY REVIEW
scodia4 User ID: 3546578 111400
Reviewed Sep. 3, 2010

"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!!"

MY REVIEW
ella016 User ID: 3449655 156539
Reviewed Feb. 21, 2010

"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."

MY REVIEW
bkkb1984 User ID: 4823122 156537
Reviewed Jan. 23, 2010

"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"

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