Black Bean And Spinach Lasagna

• 9 lasagna noodles
• 15 ounces ricotta cheese
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper (I use red or orange)
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes (optional)
• 15 ounces black beans
• 16 ounces refried black beans
• 15 ounces tomato sauce
• 8 ounces mozzarella cheese, shredded
• 1/4 - 1/3 cup parmesan cheese

1. Preheat oven to 350u0b0F
2. Lightly grease a 13 x 9 inch baking pan and set aside.
3. Bring a large pot of lightly salted water to a boil and cook noodles until al dente, according to package directions.
4. While water is coming to a boil, in a small bowl, blend the ricotta, spinach, basil, oregano, salt, pepper and egg.
5. Spray a large skillet with cooking spray or use a tsp or so of oil and heat over medium heat.
6. Saute onion, bell pepper, and garlic until tender.
7. Add red pepper flakes if using and cook for 1 minute.
8. Stir in beans, refried beans, and tomato sauce and cook until heated through.
9. Spread about 1/4 cup of sauce on bottom of baking dish and top with three lasagna noodles. Layer ricotta mixture, sauce and mozzarella cheese; repeat two more times, ending with cheese. Top with parmesan cheese.
10. Bake 45 minutes. Let stand 10 minutes before serving.

lasagna noodles, ricotta cheese, spinach, dried basil, oregano, salt, black pepper, egg, onion, bell pepper, garlic, red pepper, black beans, black beans, tomato sauce, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/black-bean-and-spinach-lasagna-114788 (may not work)