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Home » Recipes » Black Bean Lasagna with Spinach

Black Bean Lasagna with Spinach

By: Liz  /  Published: January 11, 2021  /  Updated: January 11, 2021  /   Leave a comment

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This black bean lasagna with spinach is vegetarian but packs in so much flavor and comfort, you won’t even miss the meat.

Loaded with black beans, spinach, two kinds of cheese, and plenty of sauce, there’s all kinds of hearty goodness in every single bite.

baked black bean spinach lasagna

Spinach Black Bean Lasagna Ingredients

Scroll down to the printable recipe card to get started cooking!

  • 2 eggs
  • 15 oz ricotta cheese
  • 10 frozen spinach, thawed and drained
  • 1/2 tsp salt
  • 1/4 cup fresh cilantro
  • 2 cups shredded Monterey Jack cheese
  • 2 cups shredded Pepper Jack cheese
  • 2 15.5 oz cans black beans, rinsed and drained
  • 1/2 tsp cumin
  • 2 26-ounce jars of spaghetti sauce ( I love arrabbiata)
  • 12 no-boil lasagna noodles 

Substitutions and Additions

  • If you don’t have fresh cilantro, you could use dried cilantro. It doesn’t have the same punch, but it’s better than nothing.
  • If you can’t find no-boil lasagna noodles (both Barilla and Ronzoni have some), boil regular lasagna noodles a few minutes less than al dente and use those. 
  • Italian cheese blend, mozzarella, or even Mexican cheese blend could be used in place of one of the other cheese blends.
  • Choose a full-flavored spaghetti sauce or one with some kick. My go-to is this spicy sauce from Rao’s; it’s a few bucks more, but man, is it good!
  • If you’re a meat-lover, you could add some cooked chicken, ground beef or sausage to the sauce layer.

ingredients for spinach and black bean lasagna

How to make Black Bean Lasagna with Spinach

In a medium bowl, mix the eggs, ricotta, spinach, salt, and fresh cilantro; set aside.

spinach filling

In another medium bowl, mix the two types of shredded cheese; set aside.

shredded cheese

In a third bowl, mix spaghetti sauce, black beans, and cumin.

black bean filling

Lightly grease a 9 x 13-inch baking dish and place half of the lasagna noodles across the bottom—layer half of the spinach mixture, half of the cheese mixture, and half of the sauce mixture. Repeat the layers and pour on the other jar of spaghetti sauce.

sauce and bean mixture

Cover the dish tightly with foil and bake for about an hour.

Let sit for 10 minutes or so. Cut into 16 pieces and dig in! Serve with some crusty bread or Texas toast and a refreshing salad. 

spinach black bean lasagna slice on plate

FAQ ABOUT BLACK BEAN LASAGNA

If I don’t use oven-ready lasagna, should I still bake it for an hour?

If you use partially boiled noodles (as mentioned in the substitutions above), you can probably cook the black bean lasagna for 45 minutes, but still, let it rest at least 10 minutes before cutting.

Do I have to cover the lasagna?

Yes. When using no-boil lasagna noodles, it’s essential. However, if you like crusty edges on your lasagna, you could take the foil off when it’s done and bake for an extra 10 minutes to crisp it a bit.

Can I make this ahead of time?

Sure! Assemble the lasagna as directed, cover with foil, and refrigerate overnight. If you have time to let it sit on the counter for about 30 minutes before baking to take some of the chill off, that would be ideal. If not, you may need to add a few extra minutes to the cooking time.

Can you freeze leftover spinach and black bean lasagna? 

Yep. I freeze individual portions in freezer-safe containers and reheat them in the microwave. Because it’s nice and saucy, it doesn’t get as dried out when reheated.

dish of spinach lasagna with black beans

Try these other lasagna recipes too:

  • Italian Meatball Lasagna
  • Vegetarian Skillet Lasagna

Vegetarian Black Bean Lasagna

spinach black bean lasagna slice on plate

Black Bean Lasagna with Spinach

Liz - Eat Move Make
This black bean lasagna with spinach is vegetarian but packs in so much flavor and comfort, you won't even miss the meat. 
Print Recipe Save Recipe Saved Recipe
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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Entree
Cuisine American
Servings 12
Calories 212 kcal

Ingredients
  

  • 2 eggs beaten
  • 15 oz ricotta cheese
  • 10 oz frozen spinach thawed and drained
  • 1/2 teaspoon salt
  • 1/4 cup fresh cilantro chopped
  • 2 cups shredded Monterey Jack cheese
  • 2 cups shredded Pepper Jack cheese
  • 2 15.5 oz cans black beans drained and rinsed
  • 2 26 ounce jars spaghetti sauce
  • 1/2 teaspoon ground cumin
  • 12 no-boil lasagna noodles

Instructions
 

  • Preheat oven to 350 degrees.
  • In medium bowl, mix together eggs, ricotta, spinach, salt and cilantro; set aside.
  • In separate bowl, combine cheeses.
  • In separate bowl, add 1 jar spaghetti sauce, cumin and black beans, mixing well.
  • Lightly grease a 9"x13" baking dish layer half the lasagna, spinach mixture, cheese mixture and bean mixture. Repeat the layers. Pour the remaining jar of sauce over the top. Cover tightly with foil and bake for 1 hour.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 212kcalCarbohydrates: 3gProtein: 15gFat: 16gSaturated Fat: 10gCholesterol: 80mgSodium: 390mgPotassium: 162mgFiber: 1gSugar: 1gVitamin A: 3305IUVitamin C: 1mgCalcium: 338mgIron: 1mg
Keyword black bean lasagna, lasagna, spinach lasagna
Tried this recipe?Let us know how it was!

Related topics
Recipesblack beans lasagna vegetarian

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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