Mexican pepper-and-bean lasagna



30 min


8 to 10 servings

* PLUS Cooking time: 6 minutes, Standing Time: 10 minutes, Baking Time: 45 minutes


  • 2 red bell peppers
  • 2 yellow or green bell peppers
  • 1 large onion
  • 540-mL can black beans
  • 540-mL can kidney or romano beans
  • olive oil
  • 3 cups tomato sauce
  • 475-g container extra-smooth ricotta
  • 2 tsp ground cumin
  • 2 tsp dried thyme leaves
  • 1 tsp hot red-chili flakes
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 12 to 14 oven-ready lasagna noodle pasta
  • 3 cups grated Monterey Jack or cheddar
  • 1/3 cup coarsely chopped fresh cilantro , optional


  • Preheat oven to 350F (180C). Core and seed peppers, then coarsely chop. Slice onion in half. Place cut-side down on board. Thinly slice. Drain and rinse beans.
  • Lightly coat a large wide saucepan with oil and set over medium heat. Add peppers and onion. Stir often until softened, 5 to 6 minutes. Stir in beans and pasta sauce. Bring to a boil, stirring often. Remove from heat. In a large bowl stir ricotta with cumin, thyme, chili flakes, salt and pepper.
  • Spread enough sauce to barely cover bottom of a 9×13-inch (3-L) baking dish. Cover with 4 or 5 noodles. Don’t overlap. Spoon half the ricotta mixture in dollops overtop, then gently spread as best you can toward edges. Pour half of sauce overtop, then smooth surface. Sprinkle with 1 cup (250 mL) grated cheese. Top with 4 or 5 noodles, remaining ricotta mixture and 1 cup (250 mL) cheese. Finish with noodles, gently pressing them down. Cover with remaining sauce and sprinkle with remaining cheese.
  • Bake, uncovered, in centre of 350F (180C) oven until a knife tip inserted in centre of lasagna feels warm, 45 to 50 minutes. Remove from oven and sprinkle with coriander. Let stand 10 minutes before serving.

Nutrition (per serving)

  • Calories
  • 463,
  • Protein
  • 24.2 g,
  • Carbohydrates
  • 49.3 g,
  • Fat
  • 19.1 g,
  • Fibre
  • 9.3 g,
  • Sodium
  • 927 mg.

Frozen lasagna is one of the top-selling meals in grocery stores. You won’t find this healthy, high-fibre meatless version in any store freezer. Use oven-ready noodles to keep prep time short. Prepare a double batch, then stash in dinner-size portions in your freezer for fast weeknight meals.