Triple Pepper and Black Bean Lasagna

2 Jun

I have never made lasagna.

Now, I should say that I’ve helped my mother make panfulls of lasagna. In fact despite our German heritage, lasagna was almost always the birthday dinner menu of choice – paired with salad and garlic bread and finished off with an amazing layer cake.

In fact, when I called my mom asking her just HOW to layer a lasagna properly, she promptly asked “what’s the occasion?” “Dinner” was my response.

I’ve taken on the mindset that every meal with a loved one(s) should be considered an occasion. This was a simple dinner to be enjoyed with my boyfriend – the leftovers of which will feed us for lazy days and lunches this week. But why save the “fancy” or time-laborious dishes for special occasions when you can enjoy the little things in life?!

Well, here’s a relatively easy lasagna to indulge in on a Tuesday or save up for a family birthday. Either way, it’s healthy, loaded with flavor, melty cheese and savory veggies. Adjust the spicy level to your tastes (as is, this recipe has just a bit of a kick – nothing crazy here) and you’ve got yourself a fabulous meal!

Triple Pepper and Black Bean Lasagna |

Triple Pepper and Black Bean Lasagna

Serves 8

  • 1 onion, diced
  • 2 stalks celery, diced
  • 2 red bell peppers, diced
  • 2 poblano peppers, seeds removed and diced
  • 1 jalapeño, seeds removed and diced
  • 1 tbsp olive oil
  • 9 lasagna noodles
  • 1 15-oz can diced stewed tomatoes
  • 1 15-oz can fire roasted diced tomatoes
  • 3 cloves garlic
  • 1 tbsp pure cane sugar
  • 1/2 tsp cumin
  • 1/8 tsp chili powder
  • salt and pepper, to taste
  • 1 28-oz can black beans, rinsed and drained
  • 1 1/2 C shredded part skim mozzarella
  • 1/2 C shredded cheddar cheese
  • 2 ripe tomatoes, sliced

Preheat oven to 375. Line a rimmed baking sheet with foil and spray with PAM.

Chop the onion, celery and peppers. Toss with oil and spread onto the prepared sheet. Bake at 375 for 20 minutes.

While that roasts, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions. Drain thoroughly and separate the noodles to lay over the sides of the empty pot and/or sieve (so they don’t stick together!).

As the veggies roast and the noodles boil, prepare the sauce. Combine the two cans of tomatoes, garlic, sugar, spices and S&P in a blender or food processor. Puree until smooth. Taste and adjust as necessary.

Spray a 9×13 glass baking dish with PAM. Spread 1/3 C of the sauce into the bottom of the dish.

Now add the drained black beans and roasted veggies to the sauce.

Triple Pepper and Black Bean Lasagna |

Lay three cooked noodles into the pan to make your first layer of lasagna. Spread about 1 1/2 C of veggie sauce over the noodles. Sprinkle 1/2 cup of shredded mozzarella on top. Repeat: lay another three noodles on top, cover with veggie sauce, and sprinkle with 1/2 cup cheddar cheese + 1/4 cup mozzarella. Repeat once more to use up the last three noodles, whatever sauce you have left, and the rest of the mozzarella. Top with sliced tomatoes.

Spray a sheet of foil with PAM and cover the lasagna. Bake at 375 for 25 minutes, then remove the foil and bake another 15 minutes.

Remove from oven and let sit 10-15 minutes. This will allow it to cool off AND let the sauces thicken a bit so it’s not all runny upon serving. Slice the lasagna into 8 pieces and serve hot.

Keep leftovers in the fridge up to five days.

Triple Pepper and Black Bean Lasagna |


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