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southwestern black bean lasagna

(1 rating)
Recipe by
Ronda Krouch
Riverside, WY

Great Meatless Dish

(1 rating)
yield 4 -6
prep time 30 Min
cook time 1 Hr 45 Min

Ingredients For southwestern black bean lasagna

  • 12
    lasagna noodles
  • 2 Tbsp
    olive oil
  • 1 c
    yellow onion, med diced
  • 1/2 c
    green peppers, med. diced
  • 3 clove
    garlic minced
  • 1 c
    zucchini, med. diced
  • 1 tsp
    ground cumin
  • 11/2 tsp
    dried oregano
  • 11/2 tsp
    chili powder
  • 1/2 tsp
    black pepper
  • 2-5 oz
    cans black beans, rinsed and drained
  • 11/2 c
    frozen corn, rinsed and drained
  • 3/4 c
    sliced black olives
  • 1/2 c
    fresh cilantro, chooped fine
  • 41/4 c
    marinara sauce
  • 1 c
    tomato salsa
  • 2 c
    ricotta cheese
  • 2 c
    shredded mozzarella cheese
  • 1 c
    parmesan cheese
  • 2 c
    shredded colby/monterey jack cheese
  • 1 lg
    egg
  • 1 c
    sour cream

How To Make southwestern black bean lasagna

  • 1
    Step one: preheat oven to 350F Cook noodles according to package directions #2-Heat oil in a large saute pan over medium heat. Saute onion 3-4 min. add green and red pepper, garlic and zucchini; saute 3 min. #3-Stir in cumin, oregano, chili powder, salt and pepper; cook 1 min.
  • 2
    #4- add black beans, corn, black olives, cilantro, marinara sauce and salsa. Bring to a simmer, and cook 3 min.. remove from heat. #5- In a medium bowl, combine ricotta, mozzarella, parmesan, jack/colby egg; mix well.
  • 3
    #6- to assemble, spread about 1 cup of black bean mixture, into bottom of a 3qt. baking dish. Arrange 3 noodles over black bean mixture, top with 1/4 of bean mixture and sprinkle with 1/3 cheese, repeat ending with bean miture on top. #7- Cover with foil and bake 45 min. Let rest 10-15 min. before cutting. Top with sour cream and garnish with cilantro sprigs.

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