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
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Add the beans to a mixing bowl; mash with a potato masher until fairly smooth.
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Add in the pasta sauce, cumin, and garlic; stir to combine.
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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).
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Lay 3 of the lasagna noodles side by side over the bean mixture.
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Spread half of the spinach mixture over the noodles.
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Sprinkle 1 cup cheese over the spinach.
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Lay 3 lasagna noodles over the cheese.
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Spread half of the remaining bean mixture over the noodles.
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Lay the last 3 lasagna noodles over the bean mixture.
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Spread the remaining bean mixture over the noodles.
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Cover the dish with foil and bake in a 375° oven for 40-45 minutes or until bubbling.
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Take dish from oven and remove foil.
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Sprinkle remaining cheese over the top, replace foil cover and let set for 10 minutes.
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Serve.