Friday, March 18, 2011

Spinach Black Bean Lasagna recipe

Apologies as I took no pictures(of any dish this week!) but still want to share the wonderful recipes we tried. The first up is this Spinach Black Bean Lasagna found on

Spinach Black Bean Lasagna


  • 2  large eggs, lightly beaten
  • 1  (15-ounce) container ricotta cheese
  • 1  (10-ounce) package frozen chopped spinach, thawed and well drained
  • 1/4  cup  chopped fresh cilantro
  • 1/2  teaspoon  salt
  • 4  cups  (16 ounces) shredded Monterey Jack cheese with peppers, divided
  • 2  (16-ounce) cans black beans, rinsed and drained
  • 1  (2-pound, 13-ounce) jar pasta sauce
  • 1/2  teaspoon  ground cumin
  • 9  precooked lasagna noodles
  • Garnish: chopped fresh cilantro
Go HERE for the rest!

I used a slightly larger pan and had 4 noodles across, but then only ended up with two layers of noodles needed. There were only a couple of things I did a little different. One, didn't mix in the monterey jack cheese into the ricotta mixture. I just put it on top of the ricotta/spinach mixture and then on top of the whole thing(so two layers of the shredded cheese). Two, added a little garlic now. We sort of put garlic on everything! Three, had some mushrooms on hand so chopped those up and mixed into the pasta sauce This is a really easy dish that you can easily customize to your taste preferences!


Krysta said...

Oh yum! I'm so glad you shared this!

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