Black Bean Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 294.0
  • Total Fat: 10.0 g
  • Cholesterol: 36.7 mg
  • Sodium: 1,023.5 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 5.4 g
  • Protein: 18.9 g

View full nutritional breakdown of Black Bean Lasagna calories by ingredient


Introduction

Original recipe from (I kid you not):

Trisha Yearwood: Georgia Cooking in an Oklahoma Kitchen cookbook.

It's a favorite anywhere I bring it, and ultra-filling to boot! Also nice for the nay-sayers who "hate" vegetarian lasagna! Original recipe from (I kid you not):

Trisha Yearwood: Georgia Cooking in an Oklahoma Kitchen cookbook.

It's a favorite anywhere I bring it, and ultra-filling to boot! Also nice for the nay-sayers who "hate" vegetarian lasagna!
Number of Servings: 12

Ingredients

    1 16 oz can of diced tomatoes
    1 12 oz can tomato paste
    2 tsp salt
    1/2 tsp garlic powder
    1 tbsp dried oregano leaves
    1 small onion, finely chopped
    2 cups water
    8 oz lasagna noodles
    2 15 oz cans black beans, rinsed and drained
    1 16 oz container ricotta cheese
    16 oz shredded Cheddar
    16 oz shredded mozzarella

Directions

Bring the 1st eight ingredients to a boil in a large pot, over medium high heat. Reduce heat and simmer uncovered for 30 min.
Prepare lasagna noodles as directed on pkg. lay on a cookie sheet to prevent sticking.
Spread 1 cup of sauce on the bottom of a 9x13 x2 baking dish. Add 3 layers each of noodles, sauce, beans, ricotta, cheddar, and mozzarella, ending with the mozzarella.
Bake for 40 min uncovered. Allow dish to stand 15 min before cutting into 12 squares and serving.

Number of Servings: 12

Recipe submitted by SparkPeople user REESEYMAY.