5 from 4 votes
Spicy Blackbean and Sweetcorn Lasagna
Delicious layers of cheese, chunky chili tomatoes, sweetcorn and blackbeans make an easy, quick to prepare dinner in this Spicy Blackbean and Sweetcorn Lasagna.
  • 1 tablespoon / 15 ml olive canola or sunflower oil
  • ½ an onion finely chopped
  • 2 medium green sweet bell peppers diced
  • 1 cup / 175g fresh or frozen sweet corn
  • ½ teaspoon dried chili flakes adjust amount to taste
  • ½ teaspoon chili powder optional
  • 1 can / 410g chopped tomatoes drain out the liquid from the can
  • 15 oz / 400g bottled pasta sauce any brand you prefer
  • 2 x 410g cans blackbeans liquid drained
  • 15 oz / 425g store bought ricotta OR Homemade ricotta made from 2 litres milk
  • 1 cup / 113g grated cheese
  • About 12 no boil lasagna sheets / lasagna noodles see note 1
  • Salt and pepper to taste
  1. In a pan on medium heat, cook onions in oil for about 2 minutes. Add in the diced pepper and cook until softened, which should take about 5 minutes.
  2. Stir in the sweet corn, dried chili flakes and chili powder if using. Cook for 2 minutes
  3. Add the can of drained chopped tomatoes, the cans of drained blackbeans and pasta sauce into the pot and cook for 15 minutes or until the sauce has thickened and reduced a bit. Add salt and pepper to taste.
  4. Stir often to prevent scorching.
  5. Heat the oven to 180 °C / 375 ° F
  1. Divide each, the sauce, the ricotta, the lasagna sheets and the cheese into portions depending on how many layers you want on the lasagna. I make it with 3 layers so everything is divided into 3 equal portions.
  2. Start layering the lasagna in an oven proof dish by placing a bit of the sauce the bottom.
  3. Place a layer of lasagna sheets over this mixture.
  4. Cover the sheets with some of the ricotta, add the sauce and sprinkle with grated cheese then top with the lasagna sheets. Continue in this manner for about 3 layers and end with a layer of ricotta, sauce and grated cheese.
  5. Cover with foil, try to create a bit of a dome with the foil so that it does not come into contact with the top layer of the cheese, otherwise the cheese sticks to the foil when being pulled off after baking.
  6. Bake covered with the foil for 20 minutes and remove foil and bake for a further 5 minutes just until the top is slightly browned.
  7. Remove from the oven and allow to cool a bit for about 10 minutes before cutting and serving.
  1. Refrigerate prepared and unbaked lasagna covered, up to 1 day, and bake as above. Or, freeze up to 1 month. When you are ready to eat and serve then thaw the frozen lasagna in refrigerator overnight, and bake as directed
Recipe Notes

Note 1 If you are using lasagna sheets/ lasagna noodles which require boiling first then please follow the instructions given on the box before using in this recipe.