Spinach and Black Bean Lasagna

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Spinach and Black Bean Lasagna

A delicious take on traditional lasagna, this is a vegetarian meal with a little pop of cilantro for a kick!

Spinach and Black Bean Lasagna

A delicious vegetarian alternative to traditional meat lasagna!
Prep Time30 minutes
Cook Time1 hour
Course: Main Course
Servings: 6 people


  • 2 eggs lightly beaten
  • 15 oz. ricotta cheese
  • 20 oz. frozen spinach, thawed and well-drained
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp salt
  • 4 cups shredded Monterey Jack
  • 2 16 oz. cans black beans, drained
  • 1 2 lb. 13 oz. jar tomato pasta sauce Classico is a great choice!
  • 1/2 tsp. cumin
  • 9 precooked lasagna noodles I still like to boil these lightly as the precooked still can be kind of crunchy if not


  • Stir together beaten eggs, ricotta, spinach, cilantro and salt plus 1 cup Monterey Jack.
  • Mash beans with a potato masher, I actually throw them in the food processor for a few seconds which saves a lot of work
  • Stir in pasta sauce and cumin
  • Spread 1/3 of bean mixture on bottom of a lightly greased 13×9" baking dish
  • Layer with 3 noodles, half of spinach mixture and 1 cup Monterey Jack
  • Repeat layers
  • Spread with 1/3 bean mixture and top with remaining noodles and bean mixture.
  • Bake covered at 350 degrees for one hour, then uncover and top with remaining cheese. Bake 5 minutes more or till cheese melts.



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