Black Bean Lasagna

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 9 lasagna noodles, cooked according to package directions
• 1 (15-ounce) container ricotta cheese
• 1/4 cup chopped fresh parsley
• 1/2 cup grated Parmesan cheese
• 1 (8-ounce) package shredded mozzarella cheese

Directions

1. Preheat the oven to 375 degrees F.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 minute.
3. Add the black beans, diced tomatoes, chili powder, cumin, oregano, salt, pepper, and cayenne pepper and stir to combine. Simmer for 10 minutes.
4. Spread a thin layer of the black bean mixture in the bottom of a 9x13-inch baking dish.
5. Layer 3 of the lasagna noodles over the black bean mixture. Spread 1/2 of the ricotta cheese mixture over the noodles. Top with 1/3 of the black bean mixture and 1/3 of the mozzarella cheese.
6. Repeat the layers, ending with the black bean mixture and mozzarella cheese. Sprinkle the Parmesan cheese over the top.
7. Cover the lasagna with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Serve warm.

Interesting Facts

• This vegan black bean lasagna is a great source of plant-based protein and fiber.
• This dish is also a great way to use up leftover cooked grains, like quinoa or brown rice.
• This lasagna can be made ahead of time and frozen for later.