Spinach-Black Bean Lasagna
No one will miss the meat in this budget-friendly vegetarian lasagna your whole family will love.
Scale
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.
Find it online: https://thisunmillenniallife.com/spinach-black-bean-lasagna/