Spinach-Black Bean Lasagna

  • AllieB Posted: 03/08/09
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    This is better than any other lasagna recipe I've made, it's now in our monthly rotation. I use low-fat cheeses and add mushrooms. I really love black beans and spinach, but my husband who is less of a fan also loves this dish. I wish there was nutrition information with the recipe so I know how big of a piece to eat!

  • y2kprez Posted: 02/02/09
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    Fabulous twist on lasagna. Used no cook noodles and did not add any extra liquid as the sauce in the recipe is plenty. This one is a keeper!

  • EAVarner Posted: 04/07/09
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    This is delicious, and no one would ever guess that it's vegetarian! My whole family enjoyed it, including my young children. I followed the recipe exactly, and it was very easy to prep, since there was nothing to cook ahead. I used the food processor to shred the cheese and used no-boil lasagna noodles. This is very hearty and filling; we will definitely make it again.

  • socksformum Posted: 11/12/08
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    Every time I make this I have people ask me for the recipe. Not being a cilantro fan, I have eliminated that from the recipe. It is delicious!

  • mirandam4 Posted: 11/18/09
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    This lasagna is wonderful! It puts a nice twist on the traditional Italian lasagna. I made this for a group of friends and everyone went back for seconds and even thirds! I highly recommend this recipe when you want to put a little spin on lasagna for dinner. Delicious! I'll definitely be making again and again! (Also tastes great heated up the next day!)

  • annabanana177 Posted: 12/21/08
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    There are just 2 of us, so I halved the recipe and used an 8x8 casserole. It freezes well, so next time I'll make the full size and freeze the extra.

  • pluotsmom Posted: 06/13/09
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    Made this with the no cook lasagna noodles and I think I will try the regular next time. Really good flavor, but mine turned out a bit too soft, not a lot of shape. Maybe use less pasta sauce next time? Overall liked the recipe and would make it again.

  • stellacorona Posted: 10/25/10
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    this was very good! actually used less sauce than required. added mushrooms too.

  • jef9up Posted: 05/18/10
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    I would serve this to casual guests and make it again. A good meatless option for dinner. This was the first lasagna I've ever made myself and I found the preperation very quick and easy. I skipped the cilantro (as it isn't a flavour I enjoy). I also used light ricotta cheese & whole wheat noodles. I was short a can of black beans so substituted one can of romano beans - which didn't ruin the dish but likely would've preferred the flavour of just black beans.

  • EmilyPB Posted: 10/11/09
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    Delicious. I too was skeptical of the ingredients, but it really was good. It also makes a ton, so we were eating it all week. Would definitely make again but might use less cheese (I don't think it needed so much and it seemed somewhat healthy otherwise with the beans and veggies).

  • craftstar789 Posted: 09/24/09
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    this was a good dish my kids even like it

  • paulaandclaire2 Posted: 10/24/09
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    I love it. I added a little more of the spices. I use ww lasagna noodles, low fat ricotta and cut the shredded cheese in half to make it a little healthier. I divide a batch between two smaller 8x8 pyrex pans, and freeze the second pan to use as a quick weeknight supper the following month. MUCH healthier than the usual lasagna.

  • JillHP Posted: 03/12/10
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    You won't miss the meat at all...the black beans make it hearty enough for any appetite. I added mushrooms to the pasta sauce. I would also recommend cutting the cheese in half (1 cup for ricotta mixture, 1 cup for topping).

  • QueeTheBean Posted: 03/29/11
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    We thought this was a very good recipe. I did cut way down on the cheese. I am confused about the bean mixture, though. I count 4 portions--one-third of it is spread on the bottom, then one-third more when it says "repeat layers". Then another portion when it says "spread with one-third bean mixture". That is three thirds, but the recipe then says to top with "remaining bean mixture." That makes 4 thirds???

  • mjmayinsf Posted: 05/20/10
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    I am usually on this website looking for Cooking Light recipes, but happened upon this one. Since other reviewers said it was too cheesy, I followed their advice and lightened the recipe by using only 1 c. part-skim mozzarella in the filling, and 8 oz. of pepper jack. Overall, it was really tasty. Next time, I will probably double the cumin, reduce sauce by about 25% (it was a little runny), add a little heat (maybe red pepper flakes) and use a combo of pepper jack and reduced-fat cheddar, maybe 10 oz. total as the top needed a little more cheese. Will definitely make again!

  • Doogan Posted: 08/09/10
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    LOVE this recipe. I use fat free ricotta cheese and whole wheat noodles. Husband loves it too - you really can't tell there is no meat. Makes enough for us to eat dinner and lunch twice. So yummy!

  • Knimmers Posted: 02/07/11
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    Like a few other reviewers, I was skeptical about the combination of ingredients in this lasagna. It turned out beautifully! My partner declared it the best lasagna he's ever eaten. I borrowed others' suggestions in that I used 1 package of fresh spinach (chopped), added crushed red pepper flakes for some kick, and used a blend of cheddar and monterey jack cheeses. I served it with an avocado/tomato salad w/ vinaigrette. Delicious! Great for casual dinner w/ guests as it makes plenty. I am heating up the left-overs as I type.

  • doucanoe Posted: 04/23/11
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    We both thought this was super bland. Won't make it again.

  • Annemarie1 Posted: 05/15/11
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    Husband rated this 4 out of 5 stars, saying you just can't beat regular lasagna - but he had 2 helpings. I thought it was pretty good, will be making this for my vegitarian book club friends on Thursday. Increased the cumin up to 3/4 teaspoon and used Mexican blend cheese..

  • Irishqueen10 Posted: 07/08/11
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    I made this last night and to my surprise my husband liked it. I did a few of things differently: used low fat ricotta, about half of small bag of fresh baby spinach (I think its easier to use fresh spinach and less work), and used 1 tablespoon of cornstarch instead of the eggs, and shredded my own cheese.

  • ChrisBellaire Posted: 06/27/11
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    What happened? My lasagna was almost like soup -- much too runny. I was skeptical of using so much pasta sauce, so I left some out, but it still was a disaster. Since no one else seemed to have this problem, I must have done something wrong (even tho I drained the frozen spinach really well). Tasted ok, but looked awful!

  • Jlmitch Posted: 10/16/11
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    Total win! Those who say this is bland must not be using Pepper Jack. Regular Jack cheese would be too bland. I also just use a standard size jar of pasta sauce - the size indicated in the recipe seems insane, and it has always been perfect with a regular size jar. I like that the pepper jack, cilantro, and cumin give this a southwestern/mexican flavor. It is totally different from regular lasagna but that is what makes it special and worth doing. Love it! To address the question of the bean mix, when you "repeat the layers", it is only the layers discussed in the previous sentence, so not the beans. Beans go on bottom and below and above top noodle layer. But I have totally screwed up the layers before and it still tastes good, so it doesn't really matter much!

  • KatePaluch Posted: 06/25/12
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    This was really good! I added zucchini, red and yellow peppers and fresh spinach and it added great texture. My husband usually complains when there is no meat but he had seconds of this!

  • Kikiak Posted: 04/18/12
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    I made this last night and it's great. I couldn't find Monterey Jack with peppers so I used plain and the dish was still flavorful. I didn't use as much sauce either (about 3/4 of a large can) and it held up nicely after I let it sit for 10 minutes before cutting. I'm trying to cut down on meat so this will be my go-to lasagna from now on.

  • Maggie72 Posted: 10/15/12
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    Made this last night and was not soupy at all! Came out perfect! I left out the cilantro since I really don't like how it tastes. Have plenty of left overs for me and my husband who not only went back for seconds, but brought some for lunch today:)

  • CCrayne Posted: 03/19/14
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    My family did not like this at all so I have a lot left over. Guess I'll freeze it and I'll eat it for lunch until it's gone. The black bean and pasta sauce combination was a little strange tasting and an odd texture combination.

  • thepudds Posted: 09/01/13
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    Delicious! Has anyone tried using 1 can kidney and 1 can black or both cans kidney?

  • Vavixx Posted: 11/08/13
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    This was a good recipe as is, but I did do a few things differently. For one, I skipped the egg and the results were fine. I thought the ricotta mixture was a little bland as it was, so I added some garlic powder, some onion powder as well as red chili flakes for some kick. Instead of shredded pepper jack (which I couldn't find in my store) I mixed half of a small can of diced jalapenos in with the ricotta mixture and half in with the bean mixture...I know it may sound odd, but it added great flavor and spice if you like that sorta thing like my BF and I do. :) This was the perfect amount of sauce, so it was nice and moist and flavorful! Will def. make again!

  • amyleigh83 Posted: 09/16/13
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    My Husband and I LOVED it! His father wants me to make it again this week so that he can have some too! Delicious, easy recipe.

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