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Black Bean + Spinach Lasagna #2, (no boil noodles)

Source of Recipe

#100825, from nursedi


Recipe Introduction

her note: A meatless lasagna that went over big with my family. Good for OAMC

Recipe Link: www.recipezaar.com/100825

List of Ingredients

Black Bean + Spinach Lasagna #2, (no boil noodles)

2, 15 ounce cans black beans, drained
1, 26 ounce jar red pasta sauce (your favorite)
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 squeezed dry
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)

Add the beans to a mixing bowl; mash with a potato
masher until fairly smooth. Add in the pasta sauce,
cumin, and garlic; stir to combine.
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 13x9x2 inch casserole dish (glass or ceramic).
Lay 3 of the lasagna noodles side by side over the
bean mixture.
Spread 1/2 of the spinach mixture over the noodles.
Sprinkle 1 cup cheese over the spinach.
Lay 3 lasagna noodles over the cheese.
Spread 1/2 of the remaining bean mixture over noodles.
Lay the last 3 lasagna noodles over the bean mixture.
Spread the remaining bean mixture over the noodles.
Cover the dish with foil and bake in a 375 degree F.
oven for 40-45 minutes or until bubbling.
Take dish from oven and remove foil.
Sprinkle remaining cheese over the top, replace foil
and let set for 10 minutes.
Makes 8 - 10 servings.


Recipe