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Black Bean Lasagna

Vegan Black Bean Lasagna - A flavorful twist on the classic dish! Rich in protein and flavor, get ready to indulge in this mouthwatering recipe tonight!

Vibrant flavors and textures come together in this innovative Black Bean Lasagna, where the richness of ricotta and mozzarella cheese meets the boldness of smoked paprika and cumin-infused black beans, all wrapped up in tender lasagna noodles – a truly delightful vegetarian twist on a classic dish.

Ready Time

1 hrs 45 mins


6 servings


  • 1 cup dried black beans, soaked overnight and drained
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (28 oz) crushed tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg, beaten
  • 1 tablespoon chopped fresh cilantro
  • 1 package (8 oz) lasagna noodles
  • Fresh cilantro leaves for garnish


Preheat your oven to 375°F. In a large skillet, heat the olive oil over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute, until fragrant. Add the diced red bell pepper and cook until tender, about 5 minutes.

In a large bowl, mash the soaked and drained black beans using a fork or a potato masher.

Add the cooked onion mixture, crushed tomatoes, cumin, smoked paprika, salt, and pepper to the bowl with the mashed black beans. Stir until well combined.

In a separate bowl, combine the ricotta cheese, egg, and chopped cilantro.

Mix well. Cook the lasagna noodles according to package instructions.

Spread a thin layer of the black bean mixture in the bottom of a 9×13-inch baking dish.

Arrange 4 lasagna noodles on top. Spread half of the ricotta cheese mixture on top of the noodles, followed by half of the shredded mozzarella cheese.

Repeat the layers, starting with the black bean mixture, noodles, ricotta cheese mixture, and mozzarella cheese.

Top with the grated Parmesan cheese. Cover the dish with aluminum foil and bake for 30 minutes.

Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

Remove from the oven and let it rest for 10-15 minutes before serving. Garnish with fresh cilantro leaves and serve hot.


Make sure to soak those black beans overnight to get the best flavor and texture.

Use a potato masher or a fork to mash those beans – it’s up to you! Don’t overcook the onion, garlic, and bell pepper – you want them soft and tender, not mushy.

If you’re using a non-stick skillet, you might need less olive oil.

Use fresh cilantro for the best flavor, but dried will do in a pinch.

Don’t overmix the black bean mixture or the ricotta cheese mixture – you don’t want any tough beans or cheese! Cook those lasagna noodles al dente – you don’t want mushy noodles in your lasagna.

If you want a crisper top on your lasagna, bake it uncovered for the last 5-10 minutes.

Let it rest before serving – it’s hard to wait, but it’s worth it!

Nutrional Value

  • Calories: 420
  • Total Fat: 18g
  • Saturated Fat: 8g
  • Cholesterol: 60mg
  • Sodium: 450mg
  • Total Carbohydrates: 40g
  • Dietary Fiber: 10g
  • Sugars: 8g
  • Protein: 25g
Black Bean Lasagna
Black Bean Lasagna

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