Spinach and Black Bean Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 323.5
  • Total Fat: 11.5 g
  • Cholesterol: 67.9 mg
  • Sodium: 933.5 mg
  • Total Carbs: 36.3 g
  • Dietary Fiber: 7.7 g
  • Protein: 21.5 g

View full nutritional breakdown of Spinach and Black Bean Lasagna calories by ingredient
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Number of Servings: 12


    2 large eggs, lightly beaten $
    1 (15-ounce) container ricotta cheese
    1 (10-ounce) package frozen chopped spinach, thawed and well drained
    1/4 cup chopped fresh cilantro
    1 cup frozen corn
    1/2 teaspoon salt
    4 cups (16 ounces) shredded Monterey Jack cheese with peppers, divided
    2 (16-ounce) cans black beans, rinsed and drained
    1 (2-pound, 13-ounce) jar pasta sauce $
    1/2 teaspoon ground cumin
    9 precooked lasagna noodles
    Garnish: chopped fresh cilantro


Stir together first 6 ingredients and 1 cup Monterey Jack cheese; set aside.

Mash beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread one-third of bean mixture on bottom of a lightly greased 13- x 9-inch baking dish.

Layer with 3 noodles, half of spinach mixture, and 1 cup Monterey Jack cheese; repeat layers. Spread with one-third bean mixture; top with remaining 3 noodles and remaining bean mixture.

Bake, covered, at 350 for 1 hour; uncover and top with remaining Monterey Jack cheese. Bake 5 more minutes or until cheese melts. Garnish, if desired.

Serving Size: make12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user EJSELHORST.

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