Black Bean Lasagna

• 1 egg
• 1/2 cup water
• 28 ounces spaghetti sauce
• 12 lasagna noodles, uncooked
• 2 cups low-fat ricotta cheese
• 2 1/2 cups part-skim mozzarella cheese, shredded
• 2 (15 ounce) cans black beans, rinsed and drained

1. Preheat oven to 375 degrees.
2. Over low heat simmer spaghetti sauce, water and beans.
3. In a small bowl combine ricotta cheese and egg and set aside.
4. In an 11 x 13 inch pan place one cup of the bean mixture. Cover with 3 pieces of lasagna noodles, then spread about 1/3 of the ricotta over the noodles. Top with 1 cup of the bean mixture, then about 1/2 cup of the mozzarella. Repeat layers twice. Place remaining 3 lasagna noodles and pour the remaining bean mixture over all of it. Top with remaining mozzarella. Sprinkle with parmesan, too if you like.
5. Cover with foil and bake for 30 minutes. Uncover and continue baking another 15 minutes.
6. Let stand for 15 minutes before serving.

egg, water, spaghetti sauce, lasagna noodles, lowfat ricotta cheese, mozzarella cheese, black beans

Taken from www.food.com/recipe/black-bean-lasagna-271101 (may not work)