Spinach-Black Bean Lasagna

From Southern Living Magazine

Spinach-Black Bean Lasagna
Spinach-Black Bean Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 large eggs, lightly beaten

  • 1 (15-ounce) container ricotta cheese

  • 1 (10-ounce) package frozen chopped spinach, thawed and well drained

  • 1/4 cup chopped fresh cilantro

  • 1/2 teaspoon salt

  • 4 cups (16 ounces) shredded Monterey Jack cheese with peppers, divided

  • 2 (16-ounce) cans black beans, rinsed and drained

  • 1 (2-pound, 13-ounce) jar pasta sauce

  • 1/2 teaspoon 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- x 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 3 noodles and remaining bean mixture. Bake, covered, at 350° for 1 hour; uncover and top with remaining Monterey Jack cheese. Bake 5 more minutes or until cheese melts. Garnish, if desired.

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