Black Bean Mexican Lasagna


Now that Thanksgiving is over, it’s time to think about something other than food. Just kidding. We love food! But we are looking for something different than turkey, like this amazing Black Bean Mexican Lasagna. Not only is it easy to make, but it tastes absolutely incredible. This is an outstanding recipe for a shower, especially one with a fiesta theme.

Black Bean Mexican Lasagna

Ingredients: No-boil lasagna noodles; 1 large onion ,chopped; 3 garlic cloves, minced; 1 tsp extra virgin olive oil; 2 cans black beans, rinsed and drained; 1 can diced tomatoes (undrained); ½ can tomato sauce; ¼ cup chopped fresh cilantro; ½ cup water; 1 carton reduced fat ricotta cheese; ½ cup Parmesan cheese; ¼ cup minced parsley; 2 cups shredded Mexican cheese blend; 1 lb lean ground beef; 1 Packet taco seasoning

Directions: To start, brown the beef with the taco seasoning, drain. Over medium heat cook in large pan onion and garlic in the oil until tender. Add the beans, tomatoes, tomato sauce, and cilantro. Simmer for 5- 10 minutes until bubbly. Combine with beef and set aside. In another small bowl combine water, ricotta cheese, parmesan and parsley. In a 13×9 baking dish (spray with Pam first), spread about ¾ cup of bean sauce across the bottom of the pan. Layer with three noodles. Top noodles with cheese mixture. Spread another layer of the bean dip over cheese mixture and continue to layer, leaving the sauce on the top. Then, sprinkle Mexican cheese over the top. Cover and bake at 350 for 30-35 minutes. Uncover and bake for an additional 10-15 minutes. Let stand for about ten minutes before serving.


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