Spinach & Black Bean Lasagna

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 208.3
  • Total Fat: 8.4 g
  • Cholesterol: 45.4 mg
  • Sodium: 352.7 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 4.2 g
  • Protein: 13.4 g

View full nutritional breakdown of Spinach & Black Bean Lasagna calories by ingredient
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Number of Servings: 16


    2 cans (15-oz) black beans, rinsed and drained
    1 jar (26-oz) tomato-based pasta sauce
    1/2 tsp. cumin
    15-oz container part-skim ricotta cheese
    1 pkg (10-oz) frozen chopped spinach, thawed & drained
    2 eggs, lightly beaten
    1/2 cup chopped fresh cilantro
    9 no-boil lasagna noodles
    2 cups shredded monterey jack cheese


If you want larger portions, cut into 8-12 servings and adjust calorie count accordingly. Also, amount of cheese can be reduced for fewer calories.


Preheat oven to 375 degrees. Mash beans until smooth. Stir in pasta sauce & cumin; set aside. In another bowl, combine the ricotta, spinach, eggs and cilantro until just combined. Spoon 1/3 of the bean mixture over the bottom of 9x13-inch baking pan. Arrange 3 of the noodles side by side on top of the bean mixture. Spoon 1/2 of the spinach mixture on top of the noodles. Scatter 1 cup of the cheese over the spinach mixture. Spread the remaining spinach mixture over the cheese, then arrange 3 noodles over that. Spread 1/2 the remaining bean mixture on top of the noodles. Top with remaining 3 noodles, then remaining bean mixture. Cover with foil and bake 40-45 min. Remove from oven, scatter with remaining cup of cheese and cover again with foil. Let rest until cheese melts, 10 min.

Serving Size: Makes 16 smaller portions

Number of Servings: 16

Recipe submitted by SparkPeople user MICHELELYNN777.

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