Spinach-Black Bean Lasagna(Vegetarian)
- 2 large eggs, slightly beaten
- 1 (15 oz.) container ricotta cheese
- 1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
- 1/4 c. chopped fresh cilantro
- 1/2 tsp. salt
- 4 c. (16 oz. pkg.) shredded Monterey Jack cheese with peppers, divided
- 2 (16 oz.) cans black beans, rinsed and drained
- 1 (2 lb. 13 oz.) jar pasta sauce
- 1/2 tsp. ground cumin
- 9 precooked lasagna noodles
- fresh chopped cilantro for garnish
- Stir together first five ingredients and 1 c. Monterey Jack cheese; set aside. Mash beans with potato masher 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 three noodles, half of spinach mixture and one cup Monterey Jack cheese; repeat layers. Spread with one third bean mixture; top with remaining three noodles and remaining bean mixture. Bake covered at 350u0b0 for one hour; uncover and top with remaining Monterey Jack cheese. Bake five more minutes or until cheese melts. Garnish if desired. Serves 6. Recipe may be doubled and baked as directed.
eggs, ricotta cheese, fresh cilantro, salt, shredded monterey jack cheese with peppers, black beans, pasta sauce, ground cumin, lasagna noodles, cilantro
Taken from www.cookbooks.com/Recipe-Details.aspx?id=85079 (may not work)