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.

Vavixx's Review

November 08, 2013
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'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.

thepudds's Review

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

RailGrl's Review

December 27, 2012

Maggie72's Review

October 15, 2012
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:)

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!

Kikiak's Review

April 18, 2012
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.

Jlmitch's Review

October 16, 2011
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!

coldschirok's Review

July 24, 2011