It seems like beans are a staple item in most vegetarian’s diets and that is definitely true for me. Some of my favorite dishes on this blog center around black beans like the Spicy Black Bean Soup, Black Bean Burgers, and the Southwestern Salad. And, after making this lasagna last weekend and eating the leftovers for a few nights I can confidently say that this is yet another black bean dish that I’ll be eating on a regular basis!
The prep-work for this lasagna is minimal. Mince some garlic, shred a little (or a lot!) of cheese and stir some beans and spices together and you’re basically done. This is also a great dish to prepare ahead of time. Once the layers are assembled just cover it tightly and refrigerate until you’re ready to cook.
- 15 oz. black beans, drained
- 1½ cups frozen corn
- 4 green onions, chopped
- 1 tsp. dried oregano
- ½ tsp. cumin
- 2 cloves garlic, minced
- ½ tsp. salt
- 28 oz. can fire roasted diced tomatoes, drained (some liquid will remain, that's fine)
- 9-12 no-boil lasagna noodles
- 8 oz. shredded Mexican blend cheese, I used half pepper jack and half monterey blend)
- Pre-heat the oven to 400 degrees and have a 9 x 9 in pan nearby.
- In a large bowl, combine the black beans, corn, green onions, oregano, cumin, garlic, and salt.
- Spread a thin layer of tomatoes on the bottom of a 9 x 9 pan. Layer with 3-4 noodles. On top of the noodles, spread about ⅓ of the bean mixture. Layer with ¼ of the remaining tomatoes and ¼ of the shredded cheese. Repeat the layers two more times. For the final layer, use noodles, tomatoes and cheese.
- Cover tightly with foil and bake for about 35-45 minutes until the noodles are tender. Remove the foil and bake another 5-10 minutes until the cheese is melted and lightly browned. Remove from the oven and let stand for at least 10 minutes before slicing and serving.
Adapted from Annie’s Eats