RECIPE: Spinach-Black Bean Lasagna

If you know me, you know I can turn any dish into a Mexican dish. Ha!

Lasagna is definitely a favorite with the boys around here, so I finally came up with a way to give it a Mexican flare. And, as usual, it's super easy and probably going to be a new recipe in our rotation.

Here is what you will need:

2 Vital Farms organic eggs beaten

1 Kite Hill ricotta cheese (DF)

1 package of Organic Girl spinach (finely chopped)

1/4 cup chopped organic cilantro

1/2 tsp Natierra Himalayan pink salt

2 cans (15 oz) organic black bean rinsed and drained

24 oz Rao's Arrabbiata Sauce

1/2 tsp cumin

Cappello's lasagna sheets

Violife mozzarella shreds (optional)

Avocado for topping

Cilantro for topping


Heat oven to 350°

Mix together the first five ingredients. Set aside.

Mash beans ( I just used my food processor), then add sauce and cumin.

In a greased 9x13 pan, spread 1/3 of bean mixture on the bottom of the pan.

Layer noodles.

Add half of spinach mixture.

Add 1/3 bean mixture.

Layer noodles.

Add other half spinach mixture.

Layer noodles.

Top with rest of bean mixture.

Cover with foil and cook for 50 min.

Take foil off and top with DF cheese (optional) +  bake another 5 min.

Let cool then add toppings.


Enjoy by itself, or I added Mexican cauliflower rice for a side. I will post that recipe next. :)




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