Ingredients
- For the Black Bean Filling:
- 2 tablespoons oil
- ½ cup shallots or onions, diced
- 2 teaspoons garlic, minced
- ½ cup zucchini, diced
- ½ cup yellow squash, diced
- 1 cup black beans or kidney beans, boiled or canned
- ⅔ cup mixed bell peppers, diced
- ½ cup corn, boiled or frozen
- 1½ tablespoons tomato paste
- 2 teaspoons taco seasoning
- ½ teaspoon garam masala
- 1 teaspoon red chili powder
- ½ teaspoon oregano
- ½ teaspoon Italian seasoning
- Salt, to taste
- 2 teaspoons hot sauce
- 2 tablespoons water
- 2 tablespoons finely chopped cilantro with tender stems
- For the Béchamel Sauce (White Sauce):
- 2 tablespoons butter
- 1 tablespoon oil
- 3½ tablespoons all-purpose flour
- 2½ cups milk
- ¼ cup spinach, chopped and tightly squeezed (frozen or blanched)
- ½ teaspoon salt
- 2 teaspoons sugar
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons shredded cheese (mozzarella and Parmesan mix)
- For Assembly:
- 8 lasagna sheets, boiled al dente
- 2½–3 cups marinara sauce (store-bought)
- 1 cup shredded cheese (mozzarella and Gruyère mix)
- Garnishes:
- Finely chopped green onions
- Mixed fresh herbs
Instructions
- Make the Black Bean Filling: Heat oil in a pan over medium heat. Sauté shallots, garlic, zucchini, and yellow squash for 3–4 minutes.
- Add black beans and lightly mash. Stir in tomato paste, taco seasoning, garam masala, chili powder, oregano, and Italian seasoning. Mix well, then add bell peppers, corn, hot sauce, water, and cilantro. Cook briefly and set aside.
- Make the Béchamel Sauce: In a saucepan, melt butter with oil. Add flour and whisk until frothy and slightly golden.
- Gradually whisk in milk to avoid lumps. Stir in squeezed spinach, salt, sugar, black pepper, garlic powder, and cheese. Cook until smooth and thick. Set aside.
- Assemble the Lasagna: Preheat oven to 375°F (190°C).
- In a baking dish, layer marinara sauce, lasagna sheets, béchamel sauce, black bean filling, and cheese.
- Repeat layers as desired, finishing with marinara and béchamel topped with cheese.
- Cover with foil and bake for 20 minutes. Uncover and bake an additional 10 minutes. Optional: broil for 1–2 minutes for a crispy top.
- Garnish with green onions and fresh herbs. Serve hot.
Notes
- For a richer béchamel sauce, add extra cheese or use cream instead of milk.
- For extra flavor, you can add a layer of sliced avocado on top before baking.
- This dish can be prepared ahead of time and stored in the refrigerator for up to 2 days before baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican/Italian Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 342 kcal
- Sugar: 7g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 30mg
