• Prep
  • Cook
  • Skill

  • 439
  • 23g
    total fat
  • 45g
    total carbohydrate
  • 15g
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Ingredients for 12 people

  • 1 box Barilla® Whole Grain Lasagne
  • 1 jar Barilla® Marinara sauce
  • 4 tablespoons extra virgin olive oil, divided
  • ½ pound ground beef
  • 1 package (8 oz.) light cream cheese
  • 3/4 cup light sour cream;1 can black beans, drained
  • 3/4 cup queso fresco cheese
  • 1 cup pico de gallo
  • 1 avocado, diced; 1 lime, juiced
  • Salt and black pepper to taste


  • Bring a large pot of water to boil and preheat oven to 375° F.
  • Cook pasta according to package directions. Drain and toss with 2 tablespoons of olive oil and place the sheets flat on a tray to cool down.
  • In a large skillet, sauté ground beef with 2 tablespoons of olive oil until golden brown and cooked through. Season with salt and pepper. Add marinara sauce and bring to a simmer.
  • In a large bowl, combine cream cheese, sour cream and black beans. Stir to combine and season with salt and pepper.
  • In a 13" x 9” baking dish, spread 1 cup of the meat sauce and top with 4 sheets of lasagne. Spread 1-½ cups of sauce and half the cream cheese mixture then top with 4 more sheets of lasagne. Repeat for one additional layer.
  • For the top layer, add the remaining meat sauce and queso fresco. Cover with foil and bake for 25 minutes. Remove the foil to let the top brown (approximately 5 minutes).
  • Remove from the oven and top with pico de gallo, avocado and a drizzle of lime juice before serving.
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