Southwestern Black Bean Lasagna

Southwestern Black Bean Lasagna Recipe

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Ronda Krouch


Great Meatless Dish


★★★★★ 1 vote

30 Min
1 Hr 45 Min


  • 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 large
  • 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.

Printable Recipe Card

About Southwestern Black Bean Lasagna

Course/Dish: Other Main Dishes
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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