Categories: Pasta- Pasta Sauce- Pizza
Ingredients
- 2 large eggs, lightly beaten
- 1 (15 oz.) container ricotta cheese
- 1 (10 oz.) pkg. frozen chopped spinach, thawed
- and well drained
- 1/4 cup chopped fresh cilantro
- 1/2 tsp. salt
- 4 cups (16 oz.) shredded Monterey Jack cheese with peppers, divided
- 2 (16 oz.) cans black beans, rinsed and drained
- 1 (2 lb. 13 oz.) jar pasta sauce
- 1/2 tsp. ground cumin
- 9 precooked lasagna noodles
- Garnish: chopped fresh cilantro
Directions
- Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside.
- Mash beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread one-third of bean mixture on bottom of a lightly greased 13 × 9-inch baking dish.
- 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 noodles and remaining bean mixture.
- Bake, covered at 350 degrees for 1 hour; uncover and top with remaining Monterey Jack cheese. Bake 5 more minutes or until cheese melts. Garnish, if desired.