Go Back
Black Bean Cheese Lasagna
My Black Bean Cheese Lasagna recipe is a healthier, lower cholesterol version that uses dried, cooked and ground black beans along with low-fat mozzarella and cottage cheeses complimented by a vegetable tomato sauce with plenty of fresh basil and other herbs and spices.
Course: Dinner, Main Dish
Keyword: black bean cheese lasagna, vegetarian lasagna
Servings: 8
  • 1 box of lasagna noodles 16-oz.
  • 1 can of crushed tomatoes 28-oz.
  • 1/3 cup of spaghetti sauce any variety
  • 1-1/2 cups dried cooked black beans ground in a food processor
  • 1 medium onion 1 cup, finely chopped
  • ½ cup finely chopped celery
  • 3 cloves of garlic finely chopped
  • 2 cups of low-fat cottage cheese
  • 2-1/2 cups of grated low fat skim-milk mozzarella cheese
  • 2 tablespoons + 2 teaspoons of sugar
  • 1 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • ½ teaspoons of dried rosemary
  • 1/4 teaspoon of dried oregano
  • ½ cups of fresh basil finely chopped
  • 1 teaspoon of hot sauce optional
  • 3 tablespoons of extra virgin olive oil
  1. Heat the olive oil in your frying pan to brown your chopped onion, garlic and celery until golden and tender.
  2. Add the crushed tomatoes, spaghetti sauce, herbs, and other dry ingredients next along with your black bean paste. I do not totally pulverize it completely in the way that I would do for a dip, but grind it enough to see tiny chunks of the bean throughout. This gives a nicer texture to this lasagna.

  3. I cook this bean tomato sauce mixture to blend through until bubbly on my stove before assembling the lasagna.

  4. As the sauce cooks and fills my kitchen with that delicious aroma of cooking basil and herbs, I put on a pot of water for my lasagna noodles to cook.

  5. While my lasagna noodles are cooking, I take my grated cheese and cottage cheeses out of my refrigerator to line up on my table to prepare.
  6. When I’m to start, I take my drained, cooked noodles and cooked bean tomato sauce to my table where I have a 13" x 9" baking pan ready.
  7. My usual method is spooning just a little bean tomato sauce first in the pan before laying down my first layer of cooked noodles.

  8. For each layer, I put the sauce first then use ½ cups of cheese, then noodles before moving to the next layer, rotating in this fashion until all my ingredients are finished. The last inner layer has one cup of the cheese, which makes it nice and gooey with cheesy goodness before that final layering of noodles and sauce.

  9. Cover with aluminum foil and bake in a 350-degree oven for about 35-40 minutes until it is hot and bubbly.

Recipe Notes