Who says lasagna has to be made with meat? Black Bean Lasagna offers a flavorful and healthy alternative to the traditional dish, replacing meat with black beans for a protein-packed, satisfying meal that everyone will love. With layers of rich tomato sauce, creamy ricotta, and hearty black beans, this dish is just as comforting as the original—but with a twist!
This lasagna is a fantastic way to get more plant-based ingredients into your meals without sacrificing taste. The black beans add not only protein but also fiber, making the lasagna both filling and nutritious. Combined with vegetables like spinach, onions, and bell peppers, you’ve got a well-rounded dish full of flavor and texture.
To make the perfect Black Bean Lasagna, start by sautéing onions, garlic, and bell peppers to create a flavorful base. Add cooked black beans and a jar of tomato sauce, then season with cumin, chili powder, and a pinch of cayenne pepper to give it a bit of heat. In a separate bowl, mix ricotta cheese with spinach and egg to create the creamy layer that will complement the beans and sauce perfectly.
Layer the noodles, black bean mixture, and ricotta mixture, repeating until all ingredients are used up. Finish with a generous layer of shredded mozzarella on top, and bake at 375°F (190°C) for about 30-40 minutes until the cheese is melted and bubbly.
The Black Bean Lasagna is a versatile dish—you can customize it by adding different vegetables, spices, or even swapping in whole wheat lasagna noodles for added fiber. It’s perfect for vegetarians, meatless Mondays, or anyone simply looking to try something new while still enjoying all the comfort of classic lasagna.
This dish pairs wonderfully with a side salad or garlic bread, making it a complete, satisfying meal that’s sure to please a crowd.
Enjoy a healthy twist on a classic with this scrumptious Black Bean Lasagna, featuring creamy ricotta, hearty black beans, tangy tomato sauce, and a gooey mozzarella topping that’ll satisfy your cravings.
Ingredients
- 15 ounces black beans rinsed and drained
- 9 lasagna lasagna noodles cooked
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese divided
- 24 ounces marinara sauce
- 1 cup parmesan cheese grated
- 1 tablespoon olive oil
- 1 piece onion chopped
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic; cook until softened.
- Add black beans, dried oregano, dried basil, salt, and pepper to the skillet. Cook for another 5 minutes.
- Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish.
- Layer 3 cooked lasagna noodles over the sauce.
- Spread half of the bean mixture over the noodles, then half of the ricotta cheese, followed by 1 cup of shredded mozzarella cheese.
- Repeat the layers: 3 noodles, remaining bean mixture, remaining ricotta, 1 cup mozzarella cheese.
- Top the final layer with the last 3 noodles and the remaining marinara sauce. Sprinkle grated Parmesan cheese and any remaining mozzarella cheese on top.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
- Let the lasagna sit for 10 minutes before serving.
Nutrition
I put extra garlic in mine and it was the best choce ever! 10/10! 😍
Had high hopes but it turned out pretty bland. I think it needs more spices or maybe some meat.
This recipe is a game changer! I’ve always loved lasagna, but this black bean twist is amazing. I added some spicy jalapeños for a kick, it was perfect!
I made this for my potluck and everyone loved it! The cheese pull was epic. Don’t forget the garlic, it makes a huge difference. ⭐⭐⭐⭐⭐
Lasagna with black beans? Sounds a bit weird to me…
I think it sounds delicious! Black beans are super healthy, and they add a nice twist to traditional lasagna. Can’t wait to try it!
Is ricotta cheese really necessary? I don’t like it and I don’t know if it will work without it.
Solid recipe! I added a little extra garlic and some crushed red pepper because I like heat. Cook time seemed about right, but my cheese took closer to 20 mins to get properly bubbly.
My kids liked it! I was surprised, not going to lie. Next time I’ll add more cheese though. ⭐⭐⭐⭐
Yum! Quick and delish! Also, less dishes to wash since it’s all in one pan. 😋
Lasagna should have meat, it’s a crime not to! Disappointed.