This creamy black bean lasagna is what happens when Italian technique meets Tex-Mex ingredients — noodles layered with a cottage cheese and cream cheese filling, a saucy black bean, green pepper, and tomato ragù, and Monterey Jack over everything. Eighty minutes later a big bubbling pan comes out that nobody believes is meatless.
Ready to shake up lasagna night? Ditch the traditional and dive into this incredibly rich and creamy Black Bean Lasagna! We’re swapping out the meat for a hearty, savory black bean and veggie filling, layered between tender noodles and a decadent three-cheese blend of Monterey Jack, cottage cheese, and cream cheese. It’s the ultimate vegetarian comfort food that will have everyone, even the meat-eaters, coming back for a second slice. Perfect for a cozy weeknight dinner or a weekend feast!
Ingredients
• 9 dried lasagna noodles
• 1 large egg, lightly beaten
• 1 1/2 cups / 170g (6 oz) shredded Monterey Jack cheese, divided
• 1 12-ounce / 340g (12 oz) carton cream-style cottage cheese
• 1 8-ounce / 226g (8 oz) package cream cheese, softened and cubed
• 2 15-ounce / 425g (15 oz) cans black beans, rinsed and drained
• 1 cup / 150g (5.3 oz) chopped onion (about 1 large)
• 3/4 cup / 115g (4.1 oz) chopped green bell pepper (about 1 medium)
• 2 cloves garlic, minced
• 1 tablespoon / 15ml (0.5 fl oz) vegetable oil
• 1 15-ounce / 425g (15 oz) can Italian-style tomato sauce
• 4 teaspoons / 6g (0.21 oz) dried cilantro, crushed
• 1 teaspoon / 2g (0.07 oz) ground cumin
• Coarsely chopped tomato, for garnish
• Snipped fresh cilantro, for garnish (optional)
Instructions
1. Preheat your oven to 350°F / 175°C. Lightly grease a 3-quart (approx. 9×13 inch) rectangular baking dish. Cook the lasagna noodles in a large pot of boiling, salted water according to package directions. Drain, rinse with cold water to stop the cooking, and lay the noodles in a single layer on foil to prevent sticking.
2. In a medium bowl, combine the lightly beaten egg, 1 cup (240 ml) of the Monterey Jack cheese, the cottage cheese, and the softened cream cheese. Mix until well combined and set aside.
3. In a separate small bowl, take one of the cans of drained black beans and mash them with a potato masher or fork until they form a coarse paste. Set aside.
4. Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped onion, green pepper, and minced garlic, and cook until tender, about 5-7 minutes. Stir in the mashed beans, the remaining can of whole black beans, tomato sauce, dried cilantro, and cumin. Bring the mixture to a simmer and heat through.
5. Now it’s time to assemble! Spread one-third of the bean mixture in the bottom of your prepared baking dish. Arrange one-third of the cooked noodles on top. Spread half of the cheese mixture over the noodles. Repeat the layers once more: noodles, bean mixture, cheese mixture. Finish with a final layer of the remaining noodles and the remaining bean mixture.
6. Cover the dish with foil and bake for 35 to 40 minutes, or until the lasagna is hot and bubbly. Remove the foil, sprinkle with the remaining 1/2 cup (480 ml) of Monterey Jack cheese, and let it stand for 10 minutes before slicing and serving. Garnish with fresh chopped tomato and a sprinkle of fresh cilantro, if desired.
Nutritional Information
• PER SERVING: 456 calories, 22 g (0.78 oz) total fat (12 g / 0.42 oz saturated fat), 83 mg cholesterol, 857 mg sodium, 46 g (1.62 oz) carbohydrates, 8 g (0.28 oz) fiber, 25 g (0.88 oz) protein.
Pro Tips
• Save time by using no-boil lasagna noodles. Add about 1/2 cup (480 ml) of extra water or vegetable broth to the bean sauce to ensure there’s enough liquid for the noodles to cook through in the oven.
• For a spicier kick, add a finely chopped jalapeño along with the onion and bell pepper, or stir in 1/2 teaspoon (10 ml / 0.3 fl oz) of chipotle powder with the cumin.
• Assemble the entire lasagna a day in advance (without baking), cover tightly with foil, and refrigerate. You may need to add 10-15 minutes to the covered baking time when cooking from cold.
• For an even smoother and creamier cheese filling, blend the cottage cheese in a food processor for a few seconds before mixing it with the other cheeses.
FAQ
Q: Is this black bean lasagna a good source of protein
A: Absolutely! This lasagna is packed with protein, offering about 25 grams (0.88 oz / 24.9 g) per serving. The primary protein sources are the black beans and the three-cheese blend, making it a satisfying and hearty vegetarian meal.
Q: Can I make this black bean lasagna vegan
A: Yes, you can adapt this recipe to be vegan. Replace the Monterey Jack, cottage cheese, and cream cheese with your favorite dairy-free alternatives. For the egg binder in the cheese layer, you can use a flax egg or a commercial vegan egg replacer, or simply omit it as the vegan cheeses will provide enough structure.
Q: What other vegetables can I add to the filling
A: This recipe is very versatile! To boost the veggie content, consider sautéing 1 cup (240 ml) of corn, chopped zucchini, mushrooms, or wilted spinach along with the onion and bell pepper. This is a great way to add more nutrients and flavor.
Q: How should I store and reheat leftovers
A: Store leftover lasagna tightly covered in the refrigerator for up to 4 days. You can also freeze individual portions or the entire dish for up to 3 months. Reheat in the oven at 350°F / 175°C until hot and bubbly, or in the microwave for a quicker option.
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Creamy Black Bean Lasagna
Ingredients
Method
- Preheat your oven to 350°F / 175°C. Lightly grease a 3-quart (approx. 9x13 inch) rectangular baking dish.
- Cook the lasagna noodles in a large pot of boiling, salted water according to package directions.
- Drain, rinse with cold water to stop the cooking, and lay the noodles in a single layer on foil to prevent sticking.
- In a medium bowl, combine the lightly beaten egg, 1 cup (240 ml) of the Monterey Jack cheese, the cottage cheese, and the softened cream cheese.
- Mix until well combined and set aside.
- In a separate small bowl, take one of the cans of drained black beans and mash them with a potato masher or fork until they form a coarse paste.
- Set aside.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the chopped onion, green pepper, and minced garlic, and cook until tender, about 5-7 minutes.
- Stir in the mashed beans, the remaining can of whole black beans, tomato sauce, dried cilantro, and cumin.
- Bring the mixture to a simmer and heat through.
- Now it's time to assemble!
- Spread one-third of the bean mixture in the bottom of your prepared baking dish.
- Arrange one-third of the cooked noodles on top.
- Spread half of the cheese mixture over the noodles.
- Repeat the layers once more: noodles, bean mixture, cheese mixture.
- Finish with a final layer of the remaining noodles and the remaining bean mixture.
- Cover the dish with foil and bake for 35 to 40 minutes, or until the lasagna is hot and bubbly.
- Remove the foil, sprinkle with the remaining 1/2 cup (480 ml) of Monterey Jack cheese, and let it stand for 10 minutes before slicing and serving.
- Garnish with fresh chopped tomato and a sprinkle of fresh cilantro, if desired.
