6 servings

Go green with your lasagna by adding both spinach and cilantro, and add extra heartiness with a layer of black beans.  For more ideas for lasagna, see our collection of spinach lasagna recipes.

How to Make It

Step 1

Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside.

Step 2

Mash beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread one-third of bean mixture on bottom of a lightly greased 13- x 9-inch baking dish.

Step 3

Layer with 3 noodles, half of spinach mixture, and 1 cup Monterey Jack cheese; repeat layers. Spread with one-third bean mixture; top with remaining 3 noodles and remaining bean mixture.

Step 4

Bake, covered, at 350° for 1 hour; uncover and top with remaining Monterey Jack cheese. Bake 5 more minutes or until cheese melts. Garnish, if desired.

Ratings & Reviews

CCrayne's Review

March 19, 2014
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.

amyleigh83's Review

September 16, 2013
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.

craftstar789's Review

September 24, 2009
this was a good dish my kids even like it

jef9up's Review

May 18, 2010
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.

annabanana177's Review

December 21, 2008
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.

ChrisBellaire's Review

June 27, 2011
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!

thepudds's Review

September 01, 2013
Delicious! Has anyone tried using 1 can kidney and 1 can black or both cans kidney?

KatePaluch's Review

June 25, 2012
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!

pluotsmom's Review

June 13, 2009
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.

mjmayinsf's Review

May 20, 2010
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!