Spinach-Black Bean Lasagna

Spinach-Black Lasagna

No one will miss the meat in this budget-friendly vegetarian lasagna your whole family will love. 



  • 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


  1. Preheat oven to 350 degrees F.
  2. Stir together first 4 ingredients (through salt).
  3. 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.) 
  4. Top with half of spinach mixture, beans, half of remaining marinara and half of cheese.
  5. Repeat layers with remaining spinach mixture, marinara and cheese.
  6. Bake for 45 minutes. Let stand at least 10 minutes before serving.