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Easy Black Bean Lasagna

Source of Recipe

Pillsbury


List of Ingredients

15 ounces black beans, rinsed, drained
28 ounces crushed tomatoes, undrained
3/4 cup chopped onions
1/2 cup chopped green bell pepper
1/2 cup thick and chunky salsa
1 teaspoon chili powder
1/2 teaspoon cumin
1 cup light ricotta cheese
1/8 teaspoon garlic powder
1 egg
10 uncooked lasagna noodles
1 1/2 cups shredded cheddar or mozzarella cheese


Recipe

Heat oven to 350ºF. Spray a 13x9 inch baking dish with nonstick cooking spray. In large bowl, mash beans slightly. Stir in tomatoes, onions, bell pepper, salsa, chili powder and cumin; mix well. In small bowl, combine ricotta, garlic powder and egg, blending well. Spread 1 cup of tomato mixture over bottom of spray coated dish. Top with half of noodles, overlapping slightly. Top with half of remaining tomato mixture. Spoon ricotta mixture over top and spread carefully. Top with half of cheese, then with remaining noodles, tomato mixture and cheese. Cover tightly with spray-coated foil. Bake at 350ºF for 40-45 minutes or until noodles are tender. Uncover and let stand 15 minutes before serving. Serves 10.