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SPINACH AND BLACK BEAN LASAGNA




Source of Recipe


In Jersey.com


List of Ingredients




2 cans (15 ounces each) black beans, drained
1 jar (26 ounces) tomato-based pasta sauce
1/2 teaspoon ground cumin
1 container (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2 large eggs, lightly beaten
1/2 cup chopped fresh cilantro
9 no-boil lasagna noodles
1 package (8 ounces; 2 cups) pre-shredded Monterey Jack cheese with jalapeno peppers



Recipe



Place a rack in the center of the oven and preheat the oven to 375 degrees.

Place the beans in a medium-size bowl and mash them with a potato masher until smooth. Stir in the pasta sauce and cumin and set aside. Place the ricotta, spinach, eggs and cilantro in another bowl and stir just until combined.

Spoon 1/3 of the bean mixture evenly over the bottom of a 13-by-9-inch (three-quart) glass or ceramic baking dish. Arrange 3 of the lasagna noodles side by side the long way on top of the bean mixture. Spoon half of the spinach mixture on top of the noodles and spread it out evenly. Scatter 1 cup of the cheese evenly over the spinach mixture. Spread the remaining spinach mixture over the cheese, then arrange 3 of the lasagna noodles side by side the long way on top. Spread half of the remaining bean mixture on top of the noodles. Arrange the remaining 3 lasagna noodles side by side the long way on top of the bean mixture, then top with the remaining bean mixture. Cover the baking dish with aluminum foil.

Bake the lasagna until bubbling, 40 to 45 minutes. Remove the baking dish from the oven and carefully remove the aluminum foil and set it aside. Scatter the remaining 1 cup of cheese evenly over the lasagna and cover the dish again with foil. Let the lasagna rest until the cheese melts, 10 minutes, then serve.

Serves 8.

Source: "The Dinner Doctor," by Anne Byrn