spinach black bean lasagna

Thumb_spinach-lasagna-sl-258981-l

(from veisner1977’s recipe box)

Serves 6 people

Categories: black beans, lasagna, not tried

Ingredients

  • 2 large eggs, lightly beaten
  • 1 (15-ounce) container ricotta cheese
  • 1 (10-ounce) package frozen chopped spinach, thawed and well drained
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon salt
  • 4 cups (16 ounces) shredded Monterey Jack cheese with peppers, divided
  • 2 (16-ounce) cans black beans, rinsed and drained
  • 1 (2-pound, 13-ounce) jar pasta sauce
  • 1/2 teaspoon ground cumin
  • 9 precooked lasagna noodles
  • Garnish: chopped fresh cilantro

Directions

  1. Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside.

  2. Mash beans with a potato masher in a large skillet; stir in pasta sauce and cumin. Spread one-third of bean mixture on bottom of a lightly greased 13- x 9-inch baking dish.

  3. Layer with 3 noodles, half of spinach mixture, and 1 cup Monterey Jack cheese; repeat layers. Spread with one-third bean mixture; top with remaining 3 noodles and remaining bean mixture.

  4. Bake, covered, at 350° for 1 hour; uncover and top with remaining Monterey Jack cheese. Bake 5 more minutes or until cheese melts. Garnish, if desired.

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