Cheesy Black Bean Lasagna
So I take it from the response on Friday’s post that pressure cookers are back, baby. Holy moly!
I loved reading all of the comments. I learned so much and it’s made me excited to share some pressure cooker adventuring (like the dulce de leche I made on Saturday).
I’ll try to post a few pressure cooker recipes each month (not to replace what I’m already posting but in addition to – shall we say Thursdays? Sure!) and update you when I’ve made a recipe from my site in the ol’ pressure cooker.
But today, let’s talk about this lasagna recipe. Not pressure cooker friendly (I don’t know, I suppose you could get all crazy and try it; at the very least you could get your black beans ready in a jiffy with the pressure cooker if using dried), this black bean lasagna has been a long time family favorite.
I remember making it all the time for Brian’s sister, Amy, and her husband, David, when we lived in Northern Utah almost a decade ago and they had just moved there from Oregon. They were our dinner pals and I loved making food for them since my kids were all four years and younger and I was in those years of dinner time = food being thrown constantly on the floor while little Houdinis figured out how to unbuckle their high chairs/boosters. Feeding real, live adults was a pleasure (as long as they were ok eating amid the aforementioned chaos).
I’m pretty sure this cheesy black bean lasagna is still Brian’s favorite lasagna variation which is quite impressive since although he enjoys a meatless meal now and again, I don’t think he’s ever actually requested one besides this. He asks for black bean lasagna quite a bit, especially if we’ve been on a long run of bad dinner experiments. Those are never the best of times.
While it doesn’t necessarily fit into any specific food category (not really all Mexican, certainly not 100% Italian), it’s a beautiful mess of smoky flavors, tender beans and lots of saucy goodness. Hearty, simple, and delicious. Oh, and don’t forget cheesy. Yum!
Mexican Tomato and Corn Salad or Corn on the Cob or simple roasted vegetables, like broccoli (if in season)
Fresh fruit
Humongous green salad (thrown together or this delicious Caesar Salad)
One Year Ago: Whole Grain Honey Bran Muffins
Two Years Ago: Skillet Butternut Squash, Sausage and Penne Pasta
Three Years Ago: Baked Tilapia with Ginger and Cilantro
Tomatoes: you can use either crushed or diced tomatoes - a lot will depend on how you want the texture of the finished lasagna to be (you could even use a 15-ounce can of each). Cheese: I've made this with both ricotta and cottage cheese and when I use cottage cheese, I like to drain any excess liquid and lightly blend it (not to smithereens - just a few short pulses). Noodles: if you don't have no-boil lasagna noodles on hand (I prefer the Barilla brand or the whole wheat ones at Target), you can use normal noodles but boil them several minutes short of al dente and pat dry before using. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Cheesy Black Bean Lasagna
Ingredients
Instructions
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