Spinach-Black Bean Lasagna

• 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

1. Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside.
2. 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.
3. 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.
4. Bake, covered, at 350u0b0 for 1 hour; uncover and top with remaining Monterey Jack cheese. Bake 5 more minutes or until cheese melts. Garnish, if desired.

eggs, ricotta cheese, fresh cilantro, salt, shredded monterey jack cheese with peppers, black beans, pasta sauce, ground cumin, lasagna noodles, fresh cilantro

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