Spinach And Black Bean Lasagna

• 2 (15 ounce) cans black beans, drained
• 1 (26 ounce) jar red pasta sauce (I use Ragu)
• 1/2 teaspoon ground cumin
• 1 (15 ounce) container ricotta cheese
• 2 cloves garlic, finely minced (optional)
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 2 large eggs, beaten
• 1/2 cup chopped fresh cilantro
• 9 no-boil lasagna noodles
• 2 cups shredded monterey jack pepper cheese (Pepper Jack cheese)

1. Add the beans to a mixing bowl; mash with a potato masher until fairly smooth.
2. Add in the pasta sauce, cumin, and garlic; stir to combine.
3. In another mixing bowl, add the ricotta, spinach, eggs, and cilantro; sprinkle with salt and pepper to taste; stir until just combined; Spread 1/3 of the bean mixture over the bottom of a 13x9 inch casserole dish (glass or ceramic).
4. Lay 3 of the lasagna noodles side by side over the bean mixture.
5. Spread half of the spinach mixture over the noodles.
6. Sprinkle 1 cup cheese over the spinach.
7. Lay 3 lasagna noodles over the cheese.
8. Spread half of the remaining bean mixture over the noodles.
9. Lay the last 3 lasagna noodles over the bean mixture.
10. Spread the remaining bean mixture over the noodles.
11. Cover the dish with foil and bake in a 375u0b0 oven for 40-45 minutes or until bubbling.
12. Take dish from oven and remove foil.
13. Sprinkle remaining cheese over the top, replace foil cover and let set for 10 minutes.
14. Serve.

black beans, red pasta sauce, ground cumin, ricotta cheese, garlic, eggs, fresh cilantro, lasagna noodles, shredded monterey jack pepper

Taken from www.food.com/recipe/spinach-and-black-bean-lasagna-100825 (may not work)