Black Bean Vegetarian Lasagne
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.
Ingredients
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
Method
Prep:45min ›
Cook:45min ›
Ready in:1hr30min
- 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.
- 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.
- In a large bowl, combine cottage cheese, ricotta, soured cream, Cheddar cheese and remaining chopped coriander; set aside.
- 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.
- Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of coriander .
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Reviews & ratings
Average global rating:
(63)
Reviews in English (53)
A lovely variation of lasagne - easy to prepare and extremely tasty. I used fresh lasagne sheets which made it a little sloppy, but this did not detract from the taste - will definitely make again - 24 Jan 2011
It is extremely tasty. My only comment is the cheese sauce, which didn't stay smooth during cooking, so the final dish didn't look great, but tasted good. In future, I'd probably make a proper bechamel cheese sauce and use that instead. - 28 Aug 2013
This turned out well after a little doctoring. First I used regular burrito sized tortillas, like someone mentioned, I didn’t think pasta went well with Tex-Mex. The tortillas soak up a lot of the moisture, which helps solve the problem people are having about it not setting well. Plus the tortillas become very soft and taste very much like pasta. I didn’t use the salsa, because it was already pretty wet, but I added a packet of GOYA Sazón to the mix for flavor. I made my own refried black beans by mashing them and cooking them with garlic, lime and burrito seasoning (the kind from the packet). I also used yellow Spanish rice in the bottom two layers, I didn’t cook the rice all the way so that it could absorb some of the liquid. - 11 Jan 2006 (Review from Allrecipes US | Canada)
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