The Homemaking Housewife

Striving to make our house our haven.

Spinach and Black Bean Lasagna April 28, 2009

Filed under: Recipes — Sarah @ 8:40 am

This recipe was introduced to me by a friend at a message board I frequent about money management.  It is based on the principles taught by Dave Ramsey (who has changed our lives) and is called Living Like No One Else.  I highly recommend it if you are struggling with your finances or would just like some budgeting and frugality tips, definitely check it out.

This lasagna has become a favorite in our house and is requested quite often.  It’s meatless which is nice on the pocketbook too.  I made mine a little different as I used cheddar cheese instead of the pepper jack, only a 1lb 10oz jar of spaghetti sauce, and left out the cilantro.

Black Bean and Spinach Lasagna









  • 2 large eggs, lightly beaten
  • 1 (15-0z) container ricotta cheese
  • 1 (10-oz) package frozen chopped spinach, thawed and well drained
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon salt
  • 4 cups (16 oz) shredded Monterey Jack cheese with peppers, divided
  • 2 (16 oz) cans black beans, rinsed and drained
  • 1 (2 lb, 13-oz) jar pasta sauce
  • 1/2 teaspoon ground cumin
  • 9 dried precooked lasagna noodles (found where the dry pasta is)
  • Garnish: chopped fresh cilantro
  1. Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside
  2. Mash beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin.  Spread one-third of bean mixture on bottom of a lightly greased 13×9 inch baking dish.
  3. Layer with 3 noodles, half of spinach mixture, and 1 cup of Monterey Jack cheese; repeat layers.  Top with remaining 3 noodles and remaining bean mixture.
  4. Bake, covered, at 350 degrees for 1 hour.
  5. Uncover and top with remaining cheese and bake for another 5-10 minutes or until cheese melts.  Garnish if desired.

3 Responses to “Spinach and Black Bean Lasagna”

  1. Denise Says:

    Sounds yummy. We can all use a money saver or two.

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