Black Bean Lasagna

Hearty, flavorful, and packed with protein, Black Bean Lasagna puts a bold twist on the classic Italian comfort dish. Featuring tender lasagna noodles layered with a rich, cumin- and chili-spiced tomato and black bean sauce, creamy ricotta infused with fresh parsley, and melty mozzarella and Parmesan cheeses, this recipe is a fusion of vibrant flavors and textures. Perfect for vegetarians or anyone looking to enjoy a more plant-forward meal, this easy-to-follow dish is both satisfying and nourishing. Ready in just over an hour, this black bean lasagna is ideal for a crowd-pleasing family dinner or a make-ahead meal to enjoy throughout the week.

Nutriscore Rating: 61/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 8

Ingredients

• 12 sheets Lasagna noodles
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 4 cloves Garlic, minced
• 3 cups Canned black beans, drained and rinsed
• 28 ounces Crushed tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 2 cups Ricotta cheese
• 1 large Egg
• 0.25 cups Fresh parsley, chopped
• 3 cups Shredded mozzarella cheese
• 0.5 cups Grated Parmesan cheese

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente according to package instructions. Drain the noodles and lay flat on a clean kitchen towel to prevent sticking.

Step 3

Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5 minutes, or until softened. Stir in the minced garlic and cook for an additional 1 minute.

Step 4

Add the black beans, crushed tomatoes, tomato paste, cumin, chili powder, salt, and black pepper to the skillet. Stir to combine and let the sauce simmer over low heat for 10 minutes, allowing the flavors to meld. Remove from heat.

Step 5

In a medium mixing bowl, combine ricotta cheese, the egg, and chopped parsley. Stir until smooth and well combined.

Step 6

In a 9x13-inch baking dish, spread a thin layer of the tomato and black bean sauce on the bottom.

Step 7

Layer 4 lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles. Sprinkle 1 cup of shredded mozzarella and 2 tablespoons of Parmesan cheese over the ricotta. Top with 1/3 of the remaining black bean sauce.

Step 8

Repeat the layering process two more times: noodles, ricotta mixture, mozzarella and Parmesan, and sauce.

Step 9

Finish with a layer of noodles, topped with the last of the black bean sauce and the remaining shredded mozzarella and Parmesan.

Step 10

Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Then, remove the foil and bake uncovered for another 20-25 minutes, or until the cheese is bubbly and golden on top.

Step 11

Remove from the oven and let the lasagna rest for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	1745.2 grams (1745.2g)

Amount per serving	% Daily Value*
Calories	4793

Total Fat 184.60g	237%
Saturated Fat 89.80g	449%
Polyunsaturated Fat 4.60g
Cholesterol 802mg	267%
Sodium 7226mg	314%
Total Carbohydrate 563.20g	205%
Dietary Fiber 28.90g	103%
Total Sugars 30.40g
Protein 251.20g	502%

Vitamin D 54IU	269%
Calcium 5203mg	400%
Iron 32mg	177%
Potassium 2718mg	58%

*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.

Source of Calories

Fat: 33.8%

Protein: 20.4%

Carbs: 45.8%