Meatless Monday: Black Bean Lasagna

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I am a part-time vegetarian and love trying out new vegetarian dishes! This is a favorite of mine because it reminds me of a meat lasagna that my Momma makes. My favorite thing to do is to top this with some additional salsa (I prefer a hotter than average salsa) and some low-fat sour cream. Enjoy!

Black Bean Lasagna
9 lasagna noodles
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup frozen corn kernels, thawed
2 cloves garlic, chopped
1 (15-ounce) can black beans, rinsed and drained
1 (16-ounce) can refried black beans

2 3/4 cups canned tomato sauce
1/2 cup salsa
1/2 cup chopped fresh cilantro, divided
1 1/2 cups cottage cheese
1 cup ricotta cheese
1/4 cup sour cream
8 ounces Monterey Jack cheese, shredded
1/4 cup sliced ripe olives (I hate olives so I omit these)
8 sprigs fresh Cilantro


  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Coat a large skillet with non-stick cooking spray, and place over medium heat. Saute onion, red bell pepper, corn and garlic until tender. Stir in black beans, refried beans, tomato sauce, salsa and 1/4 cup cilantro. Cook until heated through and slightly thickened; set aside.
  • In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.
  • Coat a 9×13 inch casserole dish with non-stick cooking spray. Arrange three of the cooked lasagna noodles in the bottom of the dish, cutting to fit if necessary. Spread with 1/3 of the bean mixture, then 1/3 of the cheese mixture. Repeat layers twice more.
  • Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.

Related posts:

  1. Meatless Mondays: Chili Mac
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2 Responses to “Meatless Monday: Black Bean Lasagna”

  1. Jess says:

    Yum, sounds good! I’ll need to try this out. The husband isn’t a fan of black beans and I can’t figure out why. They’re DELICIOUS and have such a good texture for a bean.

    He loves about anything with salsa and sour cream, so it should work out. I even have him so he uses Tofutti instead of sour cream and he can’t tell the difference. ;)

  2. Becca M says:

    Lol-I have no idea how people can’t stand black beans either! They are my favorite bean :)

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