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Black Bean Lasagna

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A box of lasagna noodles
2 - 15 oz cans of black beans (drained and rinsed)
1/2 cup onion, chopped
/2 cup green pepper, chopped
1 Tablespoon Arbequina Extra Virgin Olive Oil from Olive Oil Etcetera
2 cans of tomato sauce or 1 large can
2 garlic cloves, chopped
1/4 cup fresh cilantro
12 oz low fat cottage cheese
8 oz low fat cream cheese
1/4 cup sour cream
1/2 cup mozzarella
Tomato slices
Fresh cilantro for garnish


Preheat oven to 350F.
Cook noodles as directed on box. Saute onion, pepper and garlic in arbequina olive oil. Mash 1 can of black beans. Combine cooked onion, pepper mixture to mashed and not mashed black beans. In a separate bowl combine all of the cheese except the mozzarella. Stir in the cilantro.
Layer with noodles on the bottom, sauce, black bean mixture and cheese. Repeat until ending with top being bean mixture. Arrange sliced tomato and drizzle with mozzarella cheese. Bake for 40 - 45 minutes.

*Recipe adapted from Paris winners cookbook