Easy Vegetarian Mexican Lasagna with Black Bean
Made with lasagna noodles, this vegetarian Mexican Lasagna is a yummy take on the classic! Made with black beans, veggies, shredded cheese, taco seasoning, and tomato sauce, it’s a hearty dinner the entire family will like. Bonus: it's easy to make and can be frozen for meal prep!
Servings 8
Ingredients
- 9 lasagna noodles
- 3 cups kale stems removed, chopped
- 1 green bell pepper chopped
- 3 tomatoes chopped
- 1 small onion chopped
- 15 oz can black beans drained
- 32 oz jar pasta sauce
- 1.25 oz pack taco seasoning
- 15 oz container ricotta
- 1 cup shredded Mozzarella cheese
Instructions
- Preheat oven to 375 degrees F.
- Bring large salted pot of water to a boil. Cook lasagna according to instructions. When 3 minutes are left, add chopped up kale to the water. Drain noodles and kale. Add kale back into the pot.
- Add green pepper, tomatoes, onion, black beans, pasta sauce and taco seasoning into the pot with the kale, mixing to combine ingredients.
- Grab a 9x13 baking dish and add a few spoonfuls of veggie/sauce mixture on the bottom.
- Place 3 lasagna noodles down on top of the sauce. Spread 1/3 of your ricotta on top of the noodles. Add 1/3 of your veggie/sauce mixture on top. Add 1/3 of your Mozzarella cheese on top. Repeat 2 more times.
- Cover with aluminum foil and bake 20 minutes. Remove aluminum foil and bake 10 more minutes.
- Let sit 10 minutes before serving. Enjoy!