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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 spinach, chopped, thawed and well drained
  • 1/4 c. fresh cilantro, chopped
  • 1/2 tsp. salt
  • 16 oz. shredded Monterey Jack or Colby cheese with peppers, divided
  • 32 oz. black beans, rinsed and drained
  • 1 quart jar Kitchen Kettle Marinara Sauce or 4 c. of your favorite pasta sauce
  • 1/2 tsp. cumin
  • 9 precooked lasagna noodles, patted dry


Stir together first 5 ingredients plus 1 cup Monterey Jack cheese, set 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 layers. 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.

lasagna, bean, black bean, Italian

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