Black Bean Lasagna


  • 2 cans diced tomatoes and chiles, drained
  • 1 small can tomato paste
  • 2 (15 ounce) cans black beans, drained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 6 no-cook lasagna noodles
  • 1 1/2 cups fat free ricotta cheese
  • 2 cups shredded low-fat mozzarella cheese
  • 1 1/2 cups chopped fresh cilantro


  1. In a small bowl, mix the tomatoes and tomato paste (a spicy pasta sauce can be substituted).
  2. In a medium bowl, combine the beans, cumin and chili powder; lightly mash the beans with a fork.
  3. Coat a 9-inch square pan with nonstick spray. Spoon 1/2 cup of the tomato mixture into the bottom of the pan. Place 2 of the noodles on top of the sauce. Top the noodles with 1/3 cup of the beans. 1/2 cup of the ricotta, 1/2 cup of the mozzarella, 1/2 cup of the sauce and 1/2 cup of the cilantro. Repeat the layers twice.
  4. Bake at 375 degrees F for 30 minutes.

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