Ingredients:
9 lasagna noodles
15 ounces ricotta cheese
10 ounces frozen chopped spinach, thawed and squeezed dry
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 eggs
1/2 cup chopped onions
1/2 cup chopped bell peppers ( I use red or orange)
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes (optional)
15 ounces black beans
16 ounces refried black beans
15 ounces tomato sauce
8 ounces mozzarella cheese, shredded
1/4-1/3 cup parmesan cheese
Directions:
Preheat oven to 350 F
Lightly grease a 13 x 9 inch baking pan and set aside.
Bring a large pot of lightly salted water to a boil and cook noodles until al dente, according to package directions.
While water is coming to a boil, in a small bowl, blend the ricotta, spinach, basil, oregano, salt, pepper and egg.
Spray a large skillet with cooking spray or use a tsp or so of oil and heat over medium heat.
Saute onion, bell pepper, and garlic until tender.
Add red pepper flakes if using and cook for 1 minute.
Stir in beans, refried beans, and tomato sauce and cook until heated through.
Spread about 1/4 cup of sauce on bottom of baking dish and top with three lasagna noodles. Layer ricotta mixture, sauce and mozzarella cheese; repeat two more times, ending with cheese. Top with parmesan cheese.
Bake 45 minutes. Let stand 10 minutes before serving.
Servings: 8-10
Time preparation: 30 min.
Time total: 85 min.