For an incredibly playful and unbelievably delicious take on a family dinner classic, look no further than this surprising recipe for Black Bean Lasagna. This easy meal is packed with veggies and creamy ricotta cheese, all punctuated by notes of parmesan and oregano. This lasagna is one of those amazing dishes that 'just so happens to be vegetarian' (this is how we describe a dish that is so wholesome and delicious that you don't even notice that there is no meat in it!)
Black beans bulk up this amazing recipe and add a wonderful starchiness to the dish, while the addition of tomatoes and ricotta cheese bring us back to the classic flavors of a traditional lasagna. This is a great recipe to come back to when looking to use up any leftover veggies in the fridge; simply slice them up or finely dice them, and layer them in along with the zucchini...you really can't go wrong!
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Black bean lasagna
Prep Time: 20 minutes
Total Time: 1 hour 5 minutes
Serves: 4-6
Total Time: 1 hour 5 minutes
Serves: 4-6
Ingredients
2 16 oz (450g) cans black beans, drained
1 onion, diced
1 zucchini, chopped
8 oz (225g) lasagna noodles, cooked
2 cups (470g) ricotta cheese
2 16oz (450g) cans diced tomatoes
12 oz (340g) tomato paste
1 tbsp dried oregano leaves
2 tsp salt
1/2 tsp pepper
8 tbsp parmesan cheese
2 16 oz (450g) cans black beans, drained
1 onion, diced
1 zucchini, chopped
8 oz (225g) lasagna noodles, cooked
2 cups (470g) ricotta cheese
2 16oz (450g) cans diced tomatoes
12 oz (340g) tomato paste
1 tbsp dried oregano leaves
2 tsp salt
1/2 tsp pepper
8 tbsp parmesan cheese
Directions
1. Preheat your oven to 375°F (190°C) and lightly grease a 3-quart casserole dish or 9" x 13" casserole pan. Pour one can of the black beans into the bottom of the casserole dish. Place one layer of the lasagna noodles over the black beans and spread 1/3 of the ricotta on top.
1. Preheat your oven to 375°F (190°C) and lightly grease a 3-quart casserole dish or 9" x 13" casserole pan. Pour one can of the black beans into the bottom of the casserole dish. Place one layer of the lasagna noodles over the black beans and spread 1/3 of the ricotta on top.
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2. Quickly fry up the onions and zucchini with the diced tomatoes, tomato paste, oregano leaves, salt, pepper and the rest of the black beans. Bring to a boil and simmer for 5 minutes. Pour 1/3 of this vegetable sauce over the ricotta and repeat this layering process twice more. (Noodles, ricotta, then sauce). Finish the top layer with sauce and a sprinkling of the parmesan cheese and cover and place in the preheated oven for 45 minutes.