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Black Bean Lasagna

Submitted by: Christine Stearns, Egyptian Electric Cooperative Association
Course Main Dish
Cuisine Italian
Servings 12


  • 3 15-ounce cans Black beans rinsed and drained
  • 1 large jar Ragu Chunky Garden Vegetable sauce
  • 1 cup Water
  • 1 large carton small-curd cottage cheese
  • 1 cup Parmesan cheese grated
  • 3 eggs
  • garlic powder to taste
  • Black pepper to taste
  • dried oregano to taste
  • 1 box lasagna noodles (does not have to be oven ready)
  • 1 cup onion finely chopped
  • 1 cup Green pepper finely chopped
  • 1 cup mushrooms, fresh or canned optional
  • 1 cup carrots shredded
  • 1 bag fresh spinach
  • 2 cups Mozzarella cheese shredded


  • Preheat oven to 350 F.
  • Puree black beans and set aside.
  • Combine Ragu and water and pour 1/2 cup into bottom of 9x13-inch baking dish. Set aside.
  • Add remaining Ragu mixture to pureed beans, blend and set aside.
  • In large bowl, blend cottage cheese, eggs, parmesan cheese, garlic powder, oregano and pepper until creamy. Set aside.
  • In separate bowl, mix onion, green pepper, mushrooms and carrots, and set aside.
  • To assemble, place three pieces of uncooked lasagna in baking dish and top with half of the bean mixture followed by half of the cottage cheese mixture.
  • Sprinkle with a little Parmesan cheese followed by 1/2 bag of fresh spinach, loosely layered.
  • Add a third of mozzarella followed by half of the fresh vegetable mixture.
  • Add another layer of noodles and repeat steps from above. Finish with a layer of mozzarella.
  • Spray one side of a sheet of foil with cooking spray and tightly cover dish. Add another layer of foil to double cover.
  • Bake for 40 minutes. Uncover and bake for 10-15 minutes until cheese is browned. Let set up before serving.


Nutrition information: 711 calories; 7.9g fat; 535mg sodium; 119g carbohydrates; 43.4g protein.