Southwestern Lasagna Recipe with Black Beans
Lasagna is one of my most favorite Italian dishes. My southwestern lasagna makes no exception. It is an excellent variation on the old but classic lasagna.
First of all, the sauce is made up of spicy enchilada sauce and softened up with cream cheese. The add-ins like black beans, sweet peppers, and Mexican seasoned shredded cheese all give much more to the southwestern flare.
This lasagna is not necessarily a spicy dinner. You can easily add your favorite hot sauce to the enchilada cream cheese mixture if you like a bit more spice. Also, a few tablespoons of chopped hot peppers thrown in would also give it a good kick.
Our cost for this recipe.
The estimated cost for this recipe comes to $22.20 for an entire lasagna entree. This can seem a little high compared to some of the other recipes I have posted. Unfortunately, the ground beef and Mexican cheese make up the bulk of the price of this dinner entree. But if you make the serving slices smaller, you can make twelve servings out of one large casserole dish instead of the eight I have written. Serve this lasagna with a homegrown salad and you have yourself a meal for about $2.78 per serving slice. You can look further at the individually priced ingredients below in the recipe.
Similar lasagna recipes to try
Recipe adapted
This recipe is an original recipe from Vintage Mountain Homestead, all images and text are original to this website. Please visit our disclaimer page for more information on our recipe sharing policies.
Southwestern Lasagna
Ingredients
- 12 lasagna noodles, …[$1.00]
- ½ cup dry black beans, …[$0.45]
- 8 oz. cream cheese, …[$2.00]
- 2 cups enchilada sauce, …[$2.47]
- 1 large onion, chopped…[$0.50]
- 1 large sweet green pepper, chopped…[$0.50]
- 1 large sweet red pepper, chopped…[$0.50]
- 1 cup mushrooms, chopped…[$0.78]
- 2 lbs. Mexican cheese, shredded…[$10.00]
- 1 lb. ground beef, …[$4.00]
Instructions
Prep Work
- Bring a large stockpot to a boil and add lasagna noodles. Cook until al dente and then remove from boiling water. Lay noodles on clean dish towel to dry and set aside.
- In a medium sauce pot, bring ½ cup dry black beans and 3 cups water to a boil and cook until beans are soft, about 40 minutes.
- While beans are cooking, saute chopped onions, both red and green peppers, and mushrooms in a saute pan for about 10 minutes. Drain off any liquid that cooks off from the mushrooms.
- Remove vegetables and set aside for later. In the same pan, brown ground beef.
- In a medium bowl, blend together cream cheese and enchilada sauce and set aside.
Layering and Baking
- Spread some tablespoons on bottom of 13×9 casserole. Lay down 4 noodles and a few more spoon fulls of sauce on t top.
- Spread half mixture of each ground beef, sauteed vegetables, and drained black beans. Layer hand fulls of mexican cheese.
- Lay down 4 more noodles and cover with more sauce. Spread remaining beef, vegetables, and black beans then more hand fulls of Mexcian cheese.
- Finally top with last 4 noodles, any sauce left, and the remaining cheese.
- Bake loosely covered at 350 °F for 1 hour. Take cover off and broil on high to brown melted cheese on top for 40-60 seconds.
- Sprinkle lightly with ground cumin and ground chili powder (optional) and let lasagna sit to cool off before cutting into. Otherwise lasagna pieces will fall apart.
Southwestern Lasagna
Ingredients
- 12 lasagna noodles, …[$1.00]
- ½ cup dry black beans, …[$0.45]
- 8 oz. cream cheese, …[$2.00]
- 2 cups enchilada sauce, …[$2.47]
- 1 large onion, chopped…[$0.50]
- 1 large sweet green pepper, chopped…[$0.50]
- 1 large sweet red pepper, chopped…[$0.50]
- 1 cup mushrooms, chopped…[$0.78]
- 2 lbs. Mexican cheese, shredded…[$10.00]
- 1 lb. ground beef, …[$4.00]
Instructions
Prep Work
- Bring a large stockpot to a boil and add lasagna noodles. Cook until al dente and then remove from boiling water. Lay noodles on clean dish towel to dry and set aside.
- In a medium sauce pot, bring ½ cup dry black beans and 3 cups water to a boil and cook until beans are soft, about 40 minutes.
- While beans are cooking, saute chopped onions, both red and green peppers, and mushrooms in a saute pan for about 10 minutes. Drain off any liquid that cooks off from the mushrooms.
- Remove vegetables and set aside for later. In the same pan, brown ground beef.
- In a medium bowl, blend together cream cheese and enchilada sauce and set aside.
Layering and Baking
- Spread some tablespoons on bottom of 13×9 casserole. Lay down 4 noodles and a few more spoon fulls of sauce on t top.
- Spread half mixture of each ground beef, sauteed vegetables, and drained black beans. Layer hand fulls of mexican cheese.
- Lay down 4 more noodles and cover with more sauce. Spread remaining beef, vegetables, and black beans then more hand fulls of Mexcian cheese.
- Finally top with last 4 noodles, any sauce left, and the remaining cheese.
- Bake loosely covered at 350 °F for 1 hour. Take cover off and broil on high to brown melted cheese on top for 40-60 seconds.
- Sprinkle lightly with ground cumin and ground chili powder (optional) and let lasagna sit to cool off before cutting into. Otherwise lasagna pieces will fall apart.