Ingredients:
1 (15 ounce) cans black beans, rinsed and drained ( Progresso or Green Giant)
1 (28 ounce) cans crushed tomatoes ( Progresso)
3/4 cup onions, chopped
1/2 cup green bell peppers, chopped
1/2 cup salsa ( Old El Paso Thick’n Chunky)
1 teaspoon chili powder
1/2 teaspoon cumin
1 cup light ricotta cheese
1/8 teaspoon garlic powder
1 eggs
10 uncooked lasagna noodles
1 1/2 cups cheddar cheese or 1 1/2 cups mozzarella cheese, shredded ( 6 ounces)
Directions:
Heat oven to 350 F.
Spray 13×9-inch baking dish with non-stick cooking spray.
In a large bowl, mash beans slightly.
Stir in tomatoes, onions, bell pepper, salsa, chili powder and cumin.
Mix well.
In a small bowl, combine ricotta cheese, garlic powder and egg; blend well.
Spread 1 cup of tomato mixture over bottom of spray-coated baking dish.
Top with half of noodles, overlapping slightly.
Top with half of remaining tomato mixture.
Spoon ricotta mixture over top, spread carefully.
Top with half of cheese, then with remaining noodles, tomato mixture and cheese.
Cover tightly with spray coated foil.
Bake at 350 F for 40 to 45 minutes or until noodles are tender.
Uncover, let stand 15 minutes before serving.
Servings: 6-8
Time preparation: 30 min.
Time total: 75 min.