Black Bean Lasagna

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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


1. Preheat your oven to 375°F (190°C) and lightly grease a 3-quart casserole dish or 9" x 13" casserole pan.

2. Pour one can of the black beans into the bottom of the casserole dish.

3. Place one layer of the lasagna noodles over the black beans and spread 1/3 of the ricotta on top.

4. Quickly fry up the onions and zucchini with the diced tomatoes, tomato paste, oregano leaves, salt, pepper and the rest of the black beans.

5. Bring to a boil and simmer for 5 minutes.

6. Pour 1/3 of this vegetable sauce over the ricotta and repeat this layering process twice more. (Noodles, ricotta, then sauce).

7. Finish the top layer with sauce and a sprinkling of the parmesan cheese and cover and place in the preheated oven for 45 minutes.

Bon Appetit!

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