Black Bean Lasagna

MAKES: 8 servings
CRISPY RATING: Mexican-flavored and delish!!

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  • 15 ounces canned black beans, rinsed and drained
  • 28 ounces crushed tomatoes, with puree
  • 1 medium chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup salsa, medium
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 15 ounces nonfat ricotta cheese
  • 2 cloves garlic, crushed
  • 1 large egg
  • 6 ounces lasagna noodles - Creamette
  • 6 ounces lowfat cheddar cheese

1. Heat oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray.

2. In large bowl, mash beans slightly. Stir in tomatoes, onions, bell pepper, salsa, chili powder and cumin; mix well.

3. In small bowl, combine ricotta, garlic powder and egg; blend well.

4. Spread 1 cup of tomato mixture over bottom of dish. Top with half of noodles, overlapping slightly. Top with half of remaining tomato mixture. Spoon ricotta mixture over top; spread carefully. Top with half of cheddar cheese, then with remaining noodles, tomato mixture and cheddar cheese.

5. Cover with nonstick foil and bake 40 to 45 minutes or until noodles are tender. Uncover; let stand 15 minutes before serving.


I usually make a half-recipe in an 8x8 pan, using a whole can of beans, but cutting everything else in half. It's a BIG serving, which is nice.

From MC - Per Serving: 255 Calories; 3g Fat (11.4% calories from fat); 21g Protein; 36g Carbohydrate; 6g Dietary Fiber; 36mg Cholesterol; 609mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Recipe is from the Weight Watcher Recipe Review board, posted by DebMJ1.

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