• 1-2 teaspoons olive oil
• ½ cup chopped onion
• 2 garlic cloves finely minced, or 1/2 teaspoon garlic powder
• 1 (6-ounce) can tomato paste
• ½ teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cans (15-ounces each) black beans, rinsed and drained
• 1 (28-ounce) can crushed or diced tomatoes (see note)
• 1 ½ cups low-sodium vegetable or chicken broth
• 2 cups (about 425 grams) ricotta cheese or cottage cheese (see note)
• ¼ cup chopped fresh parsley or cilantro, depending on the flavor you want
• 3 cups (about 340 grams) shredded Monterey Jack cheese
• 9-12 no-boil lasagna noodles, enough for 3 layers

1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup. Set the prepared dish aside.
2. In a large 12-inch nonstick skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic (or garlic powder). Sauté for 2-3 minutes, stirring occasionally, until the onions soften and become translucent and fragrant.
3. Stir in the tomato paste, dried oregano, cumin, chili powder, salt, and black pepper. Mix thoroughly until all the spices are well incorporated with the onion and garlic, creating a rich aromatic base. Add the rinsed and drained black beans, crushed or diced tomatoes, and vegetable or chicken broth. Using the back of a sturdy spoon or a potato masher, lightly mash about half of the black beans. This creates a rustic texture for the sauce, offering a delightful combination of creamy and whole beans. Bring the mixture to a gentle simmer and cook for 8-10 minutes, stirring frequently, allowing the flavors to meld and the sauce to thicken slightly. Remove from heat.
4. While the sauce simmers, prepare the cheese mixture. In a medium-sized bowl, combine the ricotta or cottage cheese, chopped fresh parsley or cilantro (choose based on your preferred flavor profile), and 2 cups of the shredded Monterey Jack cheese. Stir gently until all ingredients are evenly distributed.
5. Now it’s time to assemble your lasagna! Spread about 1/2 cup of the black bean sauce mixture evenly over the bottom of your prepared 9×13-inch baking pan. Arrange three no-boil lasagna noodles over the sauce. Top the noodles with 1/3 of the remaining black bean sauce, followed by 1/3 of the ricotta/cheese mixture (dollop it in spoonfuls; it doesn’t need to be a perfectly even layer). Repeat these layers two more times, ensuring you finish with a final layer of noodles topped with the remaining black bean sauce. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese generously over the very top of the lasagna.
6. Cover the baking dish tightly with lightly greased aluminum foil (ensure the greased side faces down to prevent cheese from sticking). Bake in the preheated oven at 350 degrees F for 30 minutes. Carefully remove the foil and continue baking for another 10-15 minutes, or until the edges are bubbling vigorously, the cheese is beautifully melted and golden, and the lasagna is heated through to the center. Once baked, let the lasagna stand for about 10-15 minutes before slicing and serving. This crucial resting period allows the layers to set, making for cleaner, more intact slices. Enjoy your delicious, homemade Cheesy Black Bean Lasagna!

Cheese: Both ricotta and cottage cheese work wonderfully for the creamy layer. If you opt for cottage cheese, I recommend draining any excess liquid thoroughly and then giving it a few short pulses in a food processor. This step breaks down larger curds, resulting in a smoother texture that closely mimics ricotta.

Noodles: No-boil lasagna noodles (such as Barilla brand or many whole wheat varieties found at Target or other grocery stores) are a fantastic time-saver. If regular lasagna noodles are all you have, boil them several minutes short of al dente (as instructed on the package) to keep them slightly firm, then drain them well and pat them dry before layering. This prevents the lasagna from becoming watery.

Spice Level: Customize the heat level to your liking. For a milder lasagna, stick to the recommended chili powder amount. If you prefer a spicier kick, feel free to add an extra pinch of chili powder, a dash of cayenne pepper, or a small amount of finely diced jalapeño to the black bean mixture.

Make Ahead & Freezing: This black bean lasagna is excellent for meal prep! You can assemble the entire lasagna, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. For longer storage, assemble the lasagna in a freezer-safe dish, wrap it tightly with plastic wrap followed by aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake directly from frozen (this will increase the baking time significantly – allow an additional 30-45 minutes for the covered portion of baking).