Tex-Mex Black Bean Lasagna
This flavorful Tex-Mex Black Bean Lasagna is a delightful twist on the classic Italian dish, featuring layers of hearty ingredients that sing with flavor. Combining the rich taste of black beans, zesty crushed tomatoes, and creamy ricotta, this recipe is perfect for a satisfying weeknight dinner or a special gathering. Inspired by Chef Jerry Richard at the '100 Chefs for UNCF' banquet, this easy-to-follow recipe is sure to impress family and friends alike. Enjoy a colorful and nutritious meal that brings the warm tastes of the Southwest directly to your table.
8
Servings
300
Calories
12
Ingredients
Ingredients
black beans
1 (15 ounce can, rinsed and drained)
crushed tomatoes
1 (28 ounce can)
onion
3/4 (cup, chopped)
green bell pepper
1/2 (cup, chopped)
salsa
1/2 (cup (Old El Paso Thick'n Chunky))
chili powder
1 (teaspoon)
cumin
1/2 (teaspoon)
light ricotta cheese
1 (cup)
garlic powder
1/8 (teaspoon)
egg
1 (beaten)
lasagna noodles
10 (uncooked)
shredded cheese
1 1/2 (cups (cheddar or mozzarella))
Instructions
1
Preheat your oven to 350°F (175°C).
2
Lightly spray a 13x9-inch baking dish with non-stick cooking spray to prevent sticking.
3
In a large bowl, using a fork, mash the black beans slightly, leaving some whole for texture.
4
Add the crushed tomatoes, chopped onion, green bell pepper, salsa, chili powder, and cumin to the beans. Stir everything together until well combined.
5
In a separate small bowl, mix together the ricotta cheese, garlic powder, and egg until smooth and creamy.
6
Spread 1 cup of the tomato mixture evenly over the bottom of the prepared baking dish.
7
Layer half of the uncooked lasagna noodles over the tomato mixture, overlapping them slightly to fit.
8
Spread half of the remaining tomato mixture over the noodles, ensuring even coverage.
9
Spoon the ricotta mixture over the tomato layer, spreading it carefully for even distribution.
10
Sprinkle half of the shredded cheese over the ricotta layer, followed by another layer of noodles, the remaining tomato mixture, and the leftover shredded cheese.
11
Cover the baking dish tightly with foil that has been coated with non-stick spray to prevent sticking.
12
Bake in the preheated oven for 40 to 45 minutes, or until the noodles are tender and the dish is heated through.
13
Remove the foil and allow the lasagna to stand for about 15 minutes before serving. This will help it set and make serving easier.
Nutrition Information
10
Fat
37.5
Carbs
15
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Tex-Mex Black Bean Lasagna?
It is a flavorful twist on the classic Italian dish featuring layers of black beans, crushed tomatoes, and creamy ricotta with Southwestern flavors.
Is this recipe vegetarian?
Yes, this recipe is categorized as vegetarian and uses black beans as a primary protein source.
How many servings does this recipe provide?
This recipe makes 8 servings.
At what temperature should the oven be preheated?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What size baking dish should I use?
You should use a 13x9-inch baking dish.
Do I need to pre-cook the lasagna noodles?
No, the recipe uses 10 uncooked lasagna noodles which cook in the oven with the sauce.
What kind of beans are used in this lasagna?
The recipe calls for one 15-ounce can of black beans, rinsed and drained.
How should the black beans be prepared?
The beans should be mashed slightly with a fork in a large bowl, leaving some whole for texture.
What is included in the tomato mixture?
The tomato mixture includes crushed tomatoes, chopped onion, green bell pepper, salsa, chili powder, and cumin.
Which brand of salsa is mentioned in the recipe?
The recipe suggests using Old El Paso Thick n Chunky salsa.
What seasonings are used for the Tex-Mex flavor?
The recipe uses chili powder and cumin for seasoning the bean and tomato mixture.
What are the ingredients for the ricotta mixture?
The ricotta mixture consists of light ricotta cheese, garlic powder, and one beaten egg.
What is the first step in layering the lasagna?
The first step is to spread 1 cup of the tomato mixture evenly over the bottom of the prepared baking dish.
How long does the lasagna need to bake?
The lasagna should bake in the preheated oven for 40 to 45 minutes.
Should the lasagna be covered while baking?
Yes, the dish should be covered tightly with foil during the baking process.
How can I prevent the foil from sticking to the cheese?
Coat the foil with non-stick cooking spray before covering the baking dish.
How long should the lasagna stand before serving?
Allow the lasagna to stand for about 15 minutes after removing it from the oven.
Why is it important to let the lasagna stand after baking?
Letting it stand helps the lasagna set, making it much easier to serve.
How many calories are in a serving?
Each serving contains approximately 300 calories.
What is the protein content per serving?
There are 15 grams of protein in each serving.
How much fat does one serving contain?
Each serving contains 10 grams of fat.
What is the carbohydrate count per serving?
There are 37.5 grams of carbohydrates per serving.
Who is the inspiration for this recipe?
The recipe was inspired by Chef Jerry Richard at the 100 Chefs for UNCF banquet.
What type of shredded cheese is recommended?
You can use 1.5 cups of either cheddar or mozzarella shredded cheese.
How much chopped onion is required?
The recipe requires 3/4 cup of chopped onion.
How much green bell pepper is needed?
You will need 1/2 cup of chopped green bell pepper.
What size can of crushed tomatoes is used?
The recipe uses one 28-ounce can of crushed tomatoes.
Is this recipe categorized as a one-dish meal?
Yes, it is tagged as a one-dish meal and an easy recipe.
How much garlic powder is used in the ricotta mixture?
The recipe uses 1/8 teaspoon of garlic powder.
How much salsa is needed for the bean mixture?
The recipe calls for 1/2 cup of salsa.