Black Bean Lasagna

Good afternoon fabulous ladies! Several of you have asked for the Black Bean lasagna recipe that my good friend’s mom cooked for us the other night. Sherry wanted me to note that she got the recipe from Trisha Yearwood’s cookbook. We’re all about Trisha and Garth Brooks over here, they live about 30 minutes away from here.

Black Bean Lasagna


1 16 oz can of diced or stewed tomatoes
1 12 oz can of tomato paste
2 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1 tbsp dried oregano
1 small onion, finely chopped
8 oz lasagna noodles
2 15 oz cans black beans, rinsed and drained
1 16 oz container of ricotta
16 oz mozzarella cheese, shredded
16 oz cheddar cheese, shredded *I would personally use provolone because I don’t prefer cheddar

In a large saucepan, combine the tomatoes and their juices, tomato paste, 2 cups water, the salt, pepper, garlic powder, oregano and onion. Bring to a boil over med-high heat, then reduce and let simmer uncovered for 30 min.

Meanwhile, bring a large pot of salted water to boil. Add lasagna noodles and cook according to the package. Drain the noodles and spread on a baking sheet or aluminum foil to prevent them from sticking together.

Preheat oven to 375 F.

Spread 1 cup of prepared sauce in a 9′ by 13′ by 2′ baking pan.  Make three layers each of noodles, sauce, black beans, ricotta, cheddar and mozzarella, ending with mozzarella.

Bake for 40 min, uncovered. Allow dish to stand for 15 minutes before cutting into squares and serving.

Yum, I can taste the lasagna all over again. I urge you guys to try it, vegetarians and non-vegetarians. I assure you that you won’t regret it! I am not one for pasta and I loved this dish.

Lunch today was a delicious salad mix of romaine lettuce, grilled chicken, dried cherries, GOAT CHEESE and poppyseed dressing. I love how you add a tiny bit of goat cheese to a salad and it takes it from good to fabulous!! It was huge and now it’s in my tummy!

aug 26-2 001

Dessert was a nectarine. This baby was juicy!!! I literally had juice all over my face and hands, no big deal because it was probably the best nectarine I have had this summer.


Caught up with crappy tv that I love, talked with Hans- wished Hans wasn’t in Germany, took the doggies for a walk, practiced a little yoga and then.. snack time!

My fav bar! Clif Mojo Mountain Medley. I love the mix of nuts, raisins and dark chocolate chips. You get sweet and savory in every bite.

aug 26-2 002

I have had questions about the “Swedish way” of eating (from my about me page) so I am going to gather some thoughts about the subject and I will do a post about it soon 🙂 Gonna walk to dad’s now.




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8 responses to “Black Bean Lasagna

  1. mm love those bars! The peanut butter chip Mojo bars (or whatever they’re called) are REALLY good too – I actually think I may like them better, and that’s big because I’m a chocolate fiend. 🙂

  2. Lizzy

    Hey girl!!!! that black bean lasagna looks to die for! i def need to try and make that sometime! 🙂

    hope your havin a fab day!

  3. Thanks for the recipe! I can’t wait for your Sweden post – I love the way/what Europeans eat.

  4. hmmason

    WOAH That lasagna looks aaamazing!!! Never tried those tasty lookin’ bars- sounds like something I’ll be needing to do in the near future!!!

    Have a joy filled and productive day!

  5. Hello! Love how the new page is vamped up! 🙂 Your black bean lasagna combines my two loves: black beans and lasagna! 😀

  6. Bec

    that bar looks fantastic!

  7. lowandbhold

    I’m totally going to have to make that. I love lasagna and have really missed it since I quit eating meat.

    I think my friend and I saw Trisha when we were walking on the river a couple weekends back. Actually my roommate thinks so, I don’t really even know what she looks like these days.

    Love me some Garth tho!

  8. yumm! i’ve never even thought of black bean lasagna but i love this idea! thanks for the great recipe, cant wait to try it!

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