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Spinach Black Bean Lasagna Recipe


Such a tasty lasagna recipe!


  • 2 eggs lightly beaten
  • 15 oz. ricotta cheese
  • 10 oz. frozen, chopped spinach, thawed and well drained
  • 1/4 cup copped, fresh cilantro
  • 1/2 tsp salt
  • 16 oz. shredded Monterey Jack-Colby cheese with peppers, divided
  • 32 oz. black beans rinsed and drained
  • 2 lb. 13 oz pasta sauce
  • 1/2 tsp cumin
  • 9 dried, precooked lasagna noodles


Stir together 1st 5 ingredients and 1 cup Monterey Jack cheese, sed aside. Add beans in a large bowl; stir in pasta sauce and cumin. Spread 1/3 of bean mixture on bottom of a greased 13x9" pan. Layer with 3 noodles, half of spinach mixture and 1 cup cheese, repeat layer. Spread with 1/3 bean mixture, top wit 3 noodles and remaining bean mixture.
Bake covered at 350 for 1 hour; uncover and top with remaining cheese. Bake 5 more min. or until cheese melts. Garnish with additional cilantro if desired.

*I would probably take some of the pasta sauce out-maybe just 1 qt.

lasagna, bean, black bean, Italian

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