Black Bean Vegetarian Lasagne

    1 hour 30 min

    This lasagne is a delicious meatless dish. It's not the usual Italian-inspired lasagne, but one with an American Southwest twist. Vegetarians will adore this recipe! This lasagne can be frozen unbaked and kept for up to a month. Simply thaw in fridge overnight and bake as stated in the recipe.

    60 people made this

    Serves: 8 

    • 9 lasagne sheets
    • 1 onion, chopped
    • 1 small red pepper, chopped
    • 100g frozen sweetcorn kernels, thawed
    • 2 cloves garlic, chopped
    • 1 (400g) tin black beans, rinsed and drained
    • 450g refried black beans, such as Discovery
    • 600g passata
    • 120g salsa
    • 25g chopped fresh coriander, divided
    • 340g cottage cheese
    • 250g ricotta cheese
    • 4 tablespoons soured cream
    • 225g Cheddar cheese, shredded
    • 4 tablespoons sliced olives, to garnish
    • 8 sprigs fresh coriander, to garnish

    Prep:45min  ›  Cook:45min  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Coat a large frying pan lightly with oil or cooking spray, and place over medium heat. Saute onion, red pepper, sweetcorn and garlic until tender. Stir in black beans, refried beans, passata, salsa and 1/2 of the chopped coriander. Cook until heated through and slightly thickened; set aside.
    3. In a large bowl, combine cottage cheese, ricotta, soured cream, Cheddar cheese and remaining chopped coriander; set aside.
    4. Lightly grease a 20x30cm baking dish or spray with cooking spray. Arrange 3 of the cooked lasagne sheets in the bottom of the dish, cutting to fit if necessary. Spread with 1/3 of the bean mixture, then 1/3 of the cheese mixture. Repeat layers twice more.
    5. Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of coriander .

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