Homemade Spinach Black Bean Lasagna
No one will miss the meat in this budget-friendly vegetarian black bean lasagna. Your whole family will love it!
According to Pinterest, the food trend to be on the lookout for this year is “melty mashups.”
Call me a trendsetter, I guess. This Homemade Black Bean Lasagna is the meltiest of mashups. It’s basically Tex-Mex Meets Lasagna.
It may sound like a weird flavor fusion at first, but it’s not. Hearty and satisfying, this is a budget-friendly meal the whole family can enjoy. It’s also SUPER simple to make (even more so than my Easy Gluten Free Lasagna, since there’s no meat to brown.)
Frequently Asked Questions about Homemade Black Bean Lasagna
Can I substitute ricotta cheese for the cottage cheese?
Yes, I think that should work. Ricotta tends to be more firm than cottage cheese, but in this recipe, that shouldn’t affect the end result.
Can I use dried black beans in place of the canned?
Yes, absolutely. I recommend cooking them in the pressure cooker or Instant Pot. (If you don’t want a HUGE Instant Pot taking up room in your kitchen, here’s the Instant Pot I have. I love it!) Dried beans are easier to cook in a pressure cooker or Instant Pot rather than having to soak them overnight.
If I don’t want a meatless lasagna, what do you recommend I add to this recipe?
Pulled or shredded chicken breasts would be perfect in this recipe. I recommend adding about 1 pound worth of cooked chicken breast in the top layer, which is usually 2 large chicken breasts.
Can I use oven-ready noodles in place of the cooked noodles?
I didn’t test it that way, but I do think it will work.
Homemade Spinach Black Bean Lasagna
- Total Time: 1 hour
- Yield: 9 servings
Description
No one will miss the meat in this budget-friendly vegetarian lasagna. With a hearty Cheddar topping, your whole family will love it!
Ingredients
- 1 (10-ounce) package frozen chopped spinach, thawed and drained well
- 1 (16-ounce) container cottage cheese, drained
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 (24-ounce) jar marinara or spaghetti sauce, divided
- (15-ounce) can black beans, rinsed and drained
- 6 lasagna noodles, cooked according to package directions (I use Jovial gluten-free noodles)
- 16 ounce (4 cups) grated extra-sharp Cheddar cheese
- Sour cream, fresh cilantro
Instructions
- Pre heat oven to 350 degrees F.
- Stir together first 4 ingredients (spinach through salt).
- Pour 1/2 cup marinara in bottom of a 2.75 quart baking dish coated with cooking spray. Layer with 3 noodles (noodles may overlap slightly depending on the size of your dish.)
- Top layer of noodles with half of spinach mixture, all of the beans, half of remaining marinara and half of cheese.
- Repeat layers with remaining noodles, remaining spinach mixture, marinara and cheese.
- Bake in preheated oven 45 minutes. Let stand at least 10 minutes before serving. Garnish with sour cream and cilantro.
- Prep Time: 10 min
- Cook Time: 4
- Category: Dinner
- Cuisine: a
If you enjoyed this Black Bean Lasagna, here is another dinner recipe you’ll love!
Easy White Chicken Chili
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