A delicious and healthy spin on the classic Italian dish, this Black Bean Lasagna is rich with layers of creamy ricotta, hearty black beans, and tangy tomato sauce, all topped with a melt-in-your-mouth mozzarella crust.
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 9x13 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
Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 800mgPotassium: 700mgFiber: 10gSugar: 8gVitamin A: 800IUVitamin C: 12mgCalcium: 250mgIron: 4mg