Categories: Lasagna, Main Dish, Vegetarian

Ingredients

• 2 (15 ounce) cans black beans , drained
• 1 (26 ounce) jar red pasta sauce (I use Ragu)
• 1/2 teaspoon ground cumin
• 1 (15 ounce) container ricotta cheese
• 2 cloves garlic , finely minced (optional)
• 1 (10 ounce) package 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

1. Add the beans to a mixing bowl; mash with a potato masher until fairly smooth.

2. Add in the pasta sauce, cumin, and garlic; 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 13×9 inch casserole dish (glass or ceramic).

4. Lay 3 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 lasagna noodles over the cheese.

8. Spread half of the remaining bean mixture over the noodles.

9. Lay the last 3 lasagna noodles over the bean mixture.

10. Spread the remaining bean mixture over the noodles.

11. Cover the dish with foil and bake in a 375° oven for 40-45 minutes or until bubbling.

12. Take dish from oven and remove foil.

13. Sprinkle remaining cheese over the top, replace foil cover and let set for 10 minutes.

14. Serve.

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