Black Bean Lasagna (meatless)
VelociMama
Posts: 3,119 Member
in Recipes
Made this tonight, and it was absolutely delicious! Low calorie and low-sodium dish!
2 cans no-salt added black beans, drained and rinsed
1 cup part-skim ricotta cheese
4 whole eggs
1 cup shredded part-skim mozzarella
1 can Rotel diced tomatoes with chiles, drained
1 large onion, diced
3 cloves garlic, pressed
1 can no-salt added tomato paste
2 small cans no-salt added tomato sauce
1 tbsp dried sage
1 tbsp dried thyme
9 sprigs fresh cilantro, diced
9 lasagna noodles, boiled and drained according to package instructions
Preheat oven to 350 degrees.
Cook lasagna noodles according to package directions. Boil and drain.
On a stovetop, heat onions and garlic over medium heat until onions are soft. Add tomato paste, tomato sauce, Rotel, thyme, sage, and cilantro. Heat until flavors are strong. If using stainless steel pan, first spray with high temp cooking spray to avoid sticking. Add drained black beans until well-mixed. Remove from heat and set aside. In a separate bowl, beat eggs and add ricotta and mozzarella cheese. Mix well.
Spray glass baking pan with cooking spray. Form a layer of 3 lasagna noodles on bottom of pan and spread a thin layer of egg and cheese mixture on top. Top with another 1/2" thick layer of black bean mixture. Add another layer of noodles and repeat layering for 3 layers. Top layer should be black bean mixture.
Bake at 350 for 30-35 minutes. After baking is done, let pan sit for 10 minutes until cool to allow layers to thicken properly.
Serves 8. Makes generous portion too, and goes well with a side salad and some fresh bread.
247 calories per serving.
8g fat
16g protein
316mg sodium
952mg potassium
2 cans no-salt added black beans, drained and rinsed
1 cup part-skim ricotta cheese
4 whole eggs
1 cup shredded part-skim mozzarella
1 can Rotel diced tomatoes with chiles, drained
1 large onion, diced
3 cloves garlic, pressed
1 can no-salt added tomato paste
2 small cans no-salt added tomato sauce
1 tbsp dried sage
1 tbsp dried thyme
9 sprigs fresh cilantro, diced
9 lasagna noodles, boiled and drained according to package instructions
Preheat oven to 350 degrees.
Cook lasagna noodles according to package directions. Boil and drain.
On a stovetop, heat onions and garlic over medium heat until onions are soft. Add tomato paste, tomato sauce, Rotel, thyme, sage, and cilantro. Heat until flavors are strong. If using stainless steel pan, first spray with high temp cooking spray to avoid sticking. Add drained black beans until well-mixed. Remove from heat and set aside. In a separate bowl, beat eggs and add ricotta and mozzarella cheese. Mix well.
Spray glass baking pan with cooking spray. Form a layer of 3 lasagna noodles on bottom of pan and spread a thin layer of egg and cheese mixture on top. Top with another 1/2" thick layer of black bean mixture. Add another layer of noodles and repeat layering for 3 layers. Top layer should be black bean mixture.
Bake at 350 for 30-35 minutes. After baking is done, let pan sit for 10 minutes until cool to allow layers to thicken properly.
Serves 8. Makes generous portion too, and goes well with a side salad and some fresh bread.
247 calories per serving.
8g fat
16g protein
316mg sodium
952mg potassium
0
Replies
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Will have to try this- Thanks for sharing!!!0
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bump0
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With wife & MIL being Ovo-Lacto Vegetarians, I'm going to have to try this!!0
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With wife & MIL being Ovo-Lacto Vegetarians, I'm going to have to try this!!
It *SHOULD* work also with egg substitute. Not sure if that would help.0 -
bump0
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This sounds SO good, so just might need to try it this weekend! Thanks for posting!0
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This sounds SO good, so just might need to try it this weekend! Thanks for posting!
You're welcome. Please let me know how you like it once you make it!
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Thanks! I'm going to try this.0
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Definitely gonna try! Thanks0
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Sounds good; will certainly give this a try. Thanks.0
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Just added this to the calendar for the week. We usually try to eat one vegetarian meal a week and have had some hits and some misses LOL. Black bean sweet potato chilli was a hit, stir fry with tofu was a miss for my family. This has a lot of promise to it as well all love italian. Thanks for sharing!0
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Just added this to the calendar for the week. We usually try to eat one vegetarian meal a week and have had some hits and some misses LOL. Black bean sweet potato chilli was a hit, stir fry with tofu was a miss for my family. This has a lot of promise to it as well all love italian. Thanks for sharing!
We are trying to trim down our meat consumption also. Please let me know how you like it! My meat-lover husband loved it so I took that as a victory 0 -
bump0
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Made this tonight, and it was absolutely delicious! Low calorie and low-sodium dish!
2 cans no-salt added black beans, drained and rinsed
1 cup part-skim ricotta cheese
4 whole eggs
1 cup shredded part-skim mozzarella
1 can Rotel diced tomatoes with chiles, drained
1 large onion, diced
3 cloves garlic, pressed
1 can no-salt added tomato paste
2 small cans no-salt added tomato sauce
1 tbsp dried sage
1 tbsp dried thyme
9 sprigs fresh cilantro, diced
9 lasagna noodles, boiled and drained according to package instructions
Preheat oven to 350 degrees.
Cook lasagna noodles according to package directions. Boil and drain.
On a stovetop, heat onions and garlic over medium heat until onions are soft. Add tomato paste, tomato sauce, Rotel, thyme, sage, and cilantro. Heat until flavors are strong. If using stainless steel pan, first spray with high temp cooking spray to avoid sticking. Add drained black beans until well-mixed. Remove from heat and set aside. In a separate bowl, beat eggs and add ricotta and mozzarella cheese. Mix well.
Spray glass baking pan with cooking spray. Form a layer of 3 lasagna noodles on bottom of pan and spread a thin layer of egg and cheese mixture on top. Top with another 1/2" thick layer of black bean mixture. Add another layer of noodles and repeat layering for 3 layers. Top layer should be black bean mixture.
Bake at 350 for 30-35 minutes. After baking is done, let pan sit for 10 minutes until cool to allow layers to thicken properly.
Serves 8. Makes generous portion too, and goes well with a side salad and some fresh bread.
247 calories per serving.
8g fat
16g protein
316mg sodium
952mg potassium
bump0 -
bump0
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this sounds so yummy! thanks hun!0
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Bump for later. Yum!0
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always wanted to try making lasagna, now I definitely have to try. this just looks so tasty!0
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Yum!0
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Going to try this one next week. Thanks for sharing!0
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Yum! Can't wait to try this.0
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bump Thanks this sounds really different. I like it! 0
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Yum! Thanks for sharing! :happy:0
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Made this tonight, and it was absolutely delicious! Low calorie and low-sodium dish!
2 cans no-salt added black beans, drained and rinsed
1 cup part-skim ricotta cheese
4 whole eggs
1 cup shredded part-skim mozzarella
1 can Rotel diced tomatoes with chiles, drained
1 large onion, diced
3 cloves garlic, pressed
1 can no-salt added tomato paste
2 small cans no-salt added tomato sauce
1 tbsp dried sage
1 tbsp dried thyme
9 sprigs fresh cilantro, diced
9 lasagna noodles, boiled and drained according to package instructions
Preheat oven to 350 degrees.
Cook lasagna noodles according to package directions. Boil and drain.
On a stovetop, heat onions and garlic over medium heat until onions are soft. Add tomato paste, tomato sauce, Rotel, thyme, sage, and cilantro. Heat until flavors are strong. If using stainless steel pan, first spray with high temp cooking spray to avoid sticking. Add drained black beans until well-mixed. Remove from heat and set aside. In a separate bowl, beat eggs and add ricotta and mozzarella cheese. Mix well.
Spray glass baking pan with cooking spray. Form a layer of 3 lasagna noodles on bottom of pan and spread a thin layer of egg and cheese mixture on top. Top with another 1/2" thick layer of black bean mixture. Add another layer of noodles and repeat layering for 3 layers. Top layer should be black bean mixture.
Bake at 350 for 30-35 minutes. After baking is done, let pan sit for 10 minutes until cool to allow layers to thicken properly.
Serves 8. Makes generous portion too, and goes well with a side salad and some fresh bread.
247 calories per serving.
8g fat
16g protein
316mg sodium
952mg potassium
BUMP0 -
Yummy! Think I might try to even make them in the won ton "cupcake" fashion for portion control and easy freeze options. Thanks for posting.0
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yum, yum, yum!0
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bump!0
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Yum! Thanks!0
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Yummy! Think I might try to even make them in the won ton "cupcake" fashion for portion control and easy freeze options. Thanks for posting.
That's a really good idea. This recipe is very low calorie for lasagna as is, and I bet if you did the cupcake size, you could even use them for an appetizer or snack!0
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