Cheesy Black Bean Lasagna

• 9 lasagna noodles
• 1 large onion, chopped
• 1 teaspoon canola oil
• 3 garlic cloves, minced
• 2 cans (16 ounces each) black beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 cans (6 ounces each) tomato paste
• 1 cup water
• 2 tablespoons minced fresh cilantro
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 4 large egg whites, lightly beaten
• 1 carton (15 ounces) reduced-fat ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup minced fresh parsley
• 2 cups shredded reduced-fat Mexican cheese blend

1. Cook noodles according to package directions. Meanwhile, in a large skillet over medium heat, cook onion in oil until tender. Add garlic; cook 1 minute longer. Add the beans, tomatoes, tomato paste, water, cilantro and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened.
2. In a small bowl, combine the egg whites, ricotta cheese, Parmesan cheese and parsley.
3. Drain noodles. Spread 1/2 cup bean mixture into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, a third of the ricotta mixture, a third of the remaining bean mixture and 2/3 cup cheese blend. Repeat layers twice.
4. Cover and bake at 350u0b0 for 30-35 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

lasagna noodles, onion, canola oil, garlic, black beans, tomatoes, tomato paste, water, fresh cilantro, red pepper, egg whites, ricotta cheese, parmesan cheese, fresh parsley

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