Meatless Black Bean Lasagna

• 1 can (15 ounces) black beans, rinsed and drained, divided
• 5 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1 small onion, chopped
• 4 garlic cloves, minced
• 3/4 cup dry red wine
• 2 cups tomato puree
• 2 cups canned crushed tomatoes
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 carton (15 ounces) part-skim ricotta cheese
• 1 large egg, beaten
• 1/4 cup minced fresh cilantro
• 1 cup grated Parmesan cheese, divided
• 9 lasagna noodles, cooked and drained
• 1 pound part-skim mozzarella cheese, thinly sliced

1. In a food processor, puree 1 cup of beans with 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. In a saucepan, cook onion and garlic in remaining oil until tender. Add wine; simmer, uncovered, until most of the liquid has evaporated.
2. Stir in the tomato puree, tomatoes, sugar, oregano, bay leaf, and the remaining black beans, salt and pepper. Simmer, uncovered, for 1 hour, stirring occasionally (do not boil). Discard bay leaf.
3. In a small bowl, combine the ricotta cheese, egg, cilantro and 1/2 cup Parmesan cheese. In a greased 13-in. x 9-in. baking dish, layer three noodles, half of the ricotta mixture and a third of the tomato-bean sauce. Top with a third of the mozzarella; sprinkle with a third of the remaining Parmesan.
4. Top with three noodles; layer with pureed bean mixture and a third each of the tomato-bean sauce, mozzarella and Parmesan. Top with remaining noodles, ricotta mixture, tomato-bean sauce, mozzarella and Parmesan. Bake, uncovered, at 375u0b0 for 30-35 minutes or until heated through. Let stand for 10 minutes before cutting.

black beans, olive oil, salt, pepper, onion, garlic, red wine, tomato puree, tomatoes, sugar, oregano, bay leaf, ricotta cheese, egg, fresh cilantro, parmesan cheese, lasagna noodles, mozzarella cheese

Taken from www.tasteofhome.com/recipes/meatless-black-bean-lasagna/ (may not work)