Homemade Spinach-Black Bean Lasagna
No one will miss the meat in this budget-friendly vegetarian lasagna your whole family will love.
I developed this recipe is part of a sponsored recipe contest I am managing on behalf of Cabot Creamery through Healthy Aperture.
The main question I get on Instagram when I share a plant-based meal is “Will your family eat that, too?”
My typical answer: Maybe.
I’d be lying if I said every time I share a plant-based meal it’s met with applause.
(Truth be told, there are plenty of meat-based meals that also aren’t met with applause. I seldom fail at baking or breakfast, but I’m not always a success at dinner.)
What I’ve learned, though, is that the easiest way to ease the family into a plant-based meal is to make it something that seems a little more familiar.
… in the case of this Spinach-Black Bean Lasagna I chose familiar x 2:
Tex-Mex meets Lasagna
It may sound like a weird flavor fusion at first, but it’s totally not. Hearty and satisfying, this is a budget-friendly meal the whole family can enjoy. It’s also SUPER simple to make (even more-so than my Easy Gluten Free Lasagna since there’s no meat to brown.)
The recipe contest I developed this lasagna for is one I’m currently managing on behalf of Cabot Creamery. If you’ve known me for more than a minute you probably know they’re a farmer-owned cooperative in the New York and New England area that I’ve had the good fortune to work with for about 15 years now.
One of the things I’ve always loved about Cabot in particular (aside for the fact that their cheeses truly are THE BEST… they’ve won every major award for taste), is that they’re so closely tied with the community — both the community their farmers live/work in AND the communities in which their products are sold. Perhaps nothing is more needed in most communities right now than 1) new recipe ideas to make for your family meals and 2) recipes that don’t break the budget. This Spinach-Black Bean Lasagna is both!
Spinach-Black Bean Lasagna
No one will miss the meat in this budget-friendly vegetarian lasagna your whole family will love.
Ingredients
- 1 (10-ounce) package frozen chopped spinach, thawed and drained well
- 1 (16-ounce) container cottage cheese, drained
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (24-ounce) jar marinara sauce, divided
- 6 lasagna noodles, cooked (I used gluten free)
- 16 ounce (4 cups) grated Cabot Extra-Sharp Cheddar Cheese
Instructions
- Preheat oven to 350 degrees F.
- Stir together first 4 ingredients (through salt).
- Pour 1/2 cup marinara in bottom of a 2.75 quart baking dish. Layer with 3 noodles (noodles may overlap slightly depending on the size of your dish.)
- Top with half of spinach mixture, beans, half of remaining marinara and half of cheese.
- Repeat layers with remaining spinach mixture, marinara and cheese.
- Bake for 45 minutes. Let stand at least 10 minutes before serving.
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This was a great recipe. I added sautéed zucchini and mushrooms to the veggie mix and used fresh spinach rather then frozen. I also red lentil lasagna as my pasta. Overall great recipe that is super healthy! Thank you
★★★★★