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


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


  • 1Step 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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About Southwestern Black Bean Lasagna

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