Monday, October 26, 2009

Easy Black Bean Lasagna

I just have to share this recipe that came from the Taste of Home Magazine back before it got all sponsored and stuff. (Now instead of recipes for the every day family there's quite the section with ingredients that I have never even heard of which translates into expensive.) It's so easy and it really is a tasty dish with a flare. It's one of the lasagnas that I will actually eat as a leftover. David's not as picky as I am when it comes to leftover food. Thank heavens. Anyway, enjoy!
Easy Black Bean Lasagna
15 oz can of black beans drained and rinsed
28 oz crushed tomatoes, undrained
3/4 cup chopped onions
1/2 cup chopped green bell pepper
1/2 cup salsa
1 tsp chili powder
1/2 tsp cumin
Combine in a bowl and set aside
In another bowl mix:
1 cup Ricotta cheese
1/8 tsp garlic powder (I like more than that, do it to your own preference)
1 egg
additional ingredients:
10 uncooked lasagna noodles
6 oz shredded mozzarella or cheddar cheese (or more, I like cheese)
Spray a 9x13 pan with non-stick spray
Spread 1 Cup tomato mixture over bottom of dish
Top with half of noodles, overlapping slightly
layer half of tomato mixture spread across
layer all Ricotta mixture spreading carefully
layer half of the cheese
layer remaining noodles, remaining tomato mixture, and remaining cheese
Spray sheet of foil with cooking spray, cover baking dish with foil.
Bake at 350 degrees for 40-45 minutes.
Uncover, let stand for 15 minutes before serving.


  1. That will be going into the rotation this week!

  2. You know, I'm not picky about it, because I would starve at lunch. OK, I wouldn't really starve, but it is still better than a cold sandwich for lunch.

  3. It sounds complicated.
    When can we come to dinner?

  4. So, may I have permission to, if I like this recipe, copy and paste this to my recipe blog? I will mention on the entry that I got it from my wonderful talented sister Lora Sullivan.

  5. same on this one. I got it from Taste of Home so just be sure to mention them.