Ingredients:
2 (15 ounce) cans black beans, drained
1 (26 ounce) jars red pasta sauce ( I use Ragu)
1/2 teaspoon ground cumin
1 (15 ounce) containers ricotta cheese
2 cloves garlic, finely minced (optional)
1 (10 ounce) packages frozen chopped spinach, thawed and well drained
2 large eggs, beaten
1/2 cup chopped fresh cilantro
9 no-boil lasagna noodles
2 cups shredded monterey jack pepper cheese ( Pepper Jack cheese)
Directions:
Add the beans to a mixing bowl; mash with a potato masher until fairly smooth.
Add in the pasta sauce, cumin, and garlic; stir to combine.
In another mixing bowl, add the ricotta, spinach, eggs, and cilantro; sprinkle with salt and pepper to taste; stir until just combined; Spread 1/3 of the bean mixture over the bottom of a 13×9 inch casserole dish (glass or ceramic).
Lay 3 of the lasagna noodles side by side over the bean mixture.
Spread half of the spinach mixture over the noodles.
Sprinkle 1 cup cheese over the spinach.
Lay 3 lasagna noodles over the cheese.
Spread half of the remaining bean mixture over the noodles.
Lay the last 3 lasagna noodles over the bean mixture.
Spread the remaining bean mixture over the noodles.
Cover the dish with foil and bake in a 375F oven for 40-45 minutes or until bubbling.
Take dish from oven and remove foil.
Sprinkle remaining cheese over the top, replace foil cover and let set for 10 minutes.
Serve.
Servings: 8
Time preparation: 20 min.
Time total: 65 min.