Southwest Black Bean Lasagna

Southwest Black Bean Lasagna

Southwest flavor meets classic Italian cuisine in one big, bold dish!


  • 1 cup diced zucchini
  • 1 cup medium salsa
  • 1 cup shredded Parmesan cheese
  • 1 large egg, lightly beaten
  • 1 green or red bell pepper, diced
  • 1 medium yellow onion, diced
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 1/4 cup finely chopped fresh cilantro
  • 1-1/2 tsp chili powder
  • 1-1/2 tsp dried oregano
  • 12 lasagna noodles
  • 15.25 ounce s whole kernel corn, rinsed and drained
  • 2 cup s ricotta cheese
  • 2 cup s shredded Colby-Monterey Jack cheese blend
  • 2 cup s shredded mozzarella cheese
  • 2 tbs extra virgin olive oil
  • 3 clove s garlic, minced
  • 3/4 cup sliced black olives
  • 30 ounce s black beans, rinsed and drained
  • 4-1/4 cup s marinara pasta sauce


1. Preheat oven to 350°. Cook lasagna noodles as label directs.

2. Meanwhile, in large skillet, heat oil over medium heat. Add onion and cook 3 minutes. Add garlic, bell pepper and zucchini, and cook 3 minutes. Stir in chili powder, oregano, cumin, salt and pepper, and cook 1 minute. Stir in black beans, corn, pasta sauce, salsa, olives and cilantro. Heat to a simmer and cook 3 minutes; remove from heat. In medium bowl, combine egg, 1-1/4 cups Jack cheese blend and remaining cheeses.

3. In bottom of 13 x 9-inch baking dish, spread 1 cup bean mixture, and 1/3 cheese mixture. Repeat layers, ending with bean mixture on top. Sprinkle with remaining 3/4 cup Jack cheese blend.

4. Cover dish with foil. Bake 45 minutes. Let stand 10 minutes before cutting. Serve topped with sour cream, if desired.

Prep Time
40 min
Cook Time
45 min

Nutrition Information

Total Fat
Saturated Fat


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North Carolina

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105 Village Street, Bladenboro, NC  28320

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5601 Castle Hayne Road, Castle Hayne, NC  28429

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240 South Main Street, Raeford, NC  28376

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