Nutritional Info

Nutrition Facts

Serving Size 1 (299g)

Calories 654
Calories from Fat 343 (52%)
Amount Per Serving %DIV
Total Fat 38.1g 59%
Saturated Fat 14.6g 73%
Monounsaturated Fat 15g
Polyunsaturated Fat 8.5g
Trans Fat 0.0g
Cholesterol 109.3mg 36%
Sodium 1744.8mg 76%
Potassium 302.6mg 6%
Total Carbohydrate 45.8g 15%
Dietary Fiber 2.4g 10%
Sugars 34.4g
Protein 30.2g 60%

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Recipe Description
Protein rich black beans replace the meat in this Mexican style vegetarian lasagna, accented with cilantro and garlic. This hearty casserole needs only a green salad and crusty bread for serving.
Prep time
20 min
Cook time
1 hr 52 min
Ready In
2 hr 12 min


Serves Tool

Serves To:USMetric
5 1/2 Tablespoon(T)  olive oil
2 Clove(clv)  garlic, minced or pressed
1 Cup(c)  cilantro, chopped and firmly packed
5 Ounce(oz)  dry lasagne noodles
45 Ounce(oz)  black beans, drained and rinsed
1/4 Cup(c)  chicken broth
1 Teaspoon(t)  cumin, ground
1/2 Teaspoon(t)  chili powder
30 Ounce(oz)  part skim ricotta cheese
4 Cup(c)  jack cheese, shredded
1 Pinch(pn)  salt, to taste
4 Pound(lb)  pear shaped (roma type) tomatoes, cut into halves lengthwise


Place tomato halves, cut side up, in a 10 by 15 inch rimmed baking pan. a few tomatoes can rest on top of each other. Sprinkle evenly with oil and garlic. Bake in a 425 degree F oven until well browned on top, about 1 hour. Let cool slightly. Remove and discard skins. Place tomatoes in a colander and press them lightly to drain off watery liquid, then transfer to a blender or food processor, add cilantro, and whirl until smooth. (At this point, you may cover and refrigerate for up to 2 days.) In a large pan, cook noodles in about 2 quarts of boiling salted water until barely tender to bite, 10 to 12 minutes, or cook according to package directions. Drain, rinse with cold water, and drain again. In a bowl, combine beans, broth, cumin and chili powder. With a potato masher or the back of a large spoon, coarsely mash beans until liquid is incorporated. In another bowl, stir together ricotta cheese and 2 1/2 cups of the jack cheese. Arrange 5 of the noodles, slightly overlapping, over bottom of a lightly greased 8 by 12 inch or 9 by 13 inch baking dish. Top with half each of the bean mixture and tomato sauce. Repeat layers, ending ricotta mixture, and with sauce. Sprinkle with remaining 1 1/2 cups jack cheese. (At this point,you may cover and refrigerate until next day.) Bake, uncovered, in a 375 degree F oven until casserole is bubbly and browned on top, about 40 minutes, or 50 to 55 minutes if refrigerated. Let stand for about 5 minutes before serving. Season to taste with salt.

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Black Bean Lasagna
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