About this recipe:A lot of vegetarian lasagne recipes are full of veg, which is great, but you miss out on the protein. Here, black beans take centre stage in a tasty lasagne that will win over vegetarians and carnivores alike!
9 lasagne sheets
575g ricotta cheese
1 onion, chopped
1/2 green pepper, chopped
2 cloves garlic, minced
2 (400g) tins black beans
225g grated mozzarella cheese
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
In a large pot of lightly salted boiling water, cook the lasagne sheets 10 minutes, until al dente, and drain.
In a bowl, blend the ricotta cheese and egg, and set aside. Preheat oven to 180 C / Gas 4. Lightly grease a 3-litre baking dish.
Using a little oil or cooking spray, saute the onion, green pepper and garlic until tender. Mash 1 tin of black beans. Stir mashed black beans, whole black beans and passata into frying pan, and cook until heated through.
Arrange 3 lasagne sheets in the bottom of the prepared baking dish, and layer with 1/3 each of the ricotta mixture, black bean mixture and mozzarella cheese. Repeat twice.
Bake 40 to 45 minutes in the preheated oven. Let stand 10 minutes before serving.