Spinach And Black Bean Lasagna

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 2 (15 ounce) cans black beans, drained
• 1 (26 ounce) jar red pasta sauce
• 1 teaspoon ground cumin
• 1 (15 ounce) container ricotta cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 2 large eggs, beaten
• 1/4 cup chopped fresh cilantro
• 9 -12 lasagna noodles
• 2 cups shredded monterey jack pepper cheese (pepper jack cheese)

Recipe

• 1 add the beans to a mixing bowl; mash with a potato masher until fairly smooth.
• 2 add in the pasta sauce, cumin; stir to combine.
• 3 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 13x9 inch casserole dish (glass or ceramic).
• 4 lay 3 (or more if desired) of the lasagna noodles side by side over the bean mixture.
• 5 spread half of the spinach mixture over the noodles.
• 6 sprinkle 1 cup cheese over the spinach.
• 7 lay 3 (or more if desired) lasagna noodles over the cheese.
• 8 spread half of the remaining bean mixture over the noodles.
• 9 spread remaining spinach mixture over bean mixture.
• 10 lay the last 3 (or more if desired) lasagna noodles over the spinach mixture.
• 11 spread the remaining bean mixture over the noodles.
• 12 cover the dish with foil and bake in a 375â° oven for 40-45 minutes or until bubbling.
• 13 take dish from oven and remove foil.
• 14 sprinkle remaining cheese over the top, replace foil cover and let set for 10 minutes.
• 15 serve.