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

Cheesy Black Bean Lasagne Recipe

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4.5 15 36
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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
TOTAL TIME: Prep: 25 min. Bake: 40 min. + standing
MAKES:12 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 40 min. + standing
MAKES: 12 servings


  • 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 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


  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

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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."

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."

Reviewed Dec. 1, 2013

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

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."

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."

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