Black Bean Lasagne

• 1 16-ounce can diced or stewed tomatoes
• 1 12-ounce can tomato paste
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon dried oregano leaves
• 1 small onion, finely chopped
• 8 ounces lasagna noodles
• 2 15-ounce cans black beans, rinsed and drained
• 1 16-ounce container ricotta cheese
• 16 ounces Cheddar cheese, shredded
• 16 ounces mozzarella cheese, shredded

1. In a large saucepan, combine the tomatoes and their juices, the tomato paste, 2 cups water, and the salt, pepper, garlic powder, oregano, and onion.
2. Bring to a boil over medium-high heat, then reduce the heat and simmer, uncovered, for 30 minutes.
3. Meanwhile, bring a large pot of salted water to a boil.
4. Add the lasagna noodles and cook according to package directions.
5. Drain the noodles well and spread them on a baking sheet to prevent them from sticking together.
6. Preheat the oven to 375F.
7. Spread 1 cup of the prepared sauce in a 9 x 13 x 2-inch baking pan.
8. Make three layers each of noodles, sauce, black beans, ricotta, Cheddar, and mozzarella, ending with mozzarella.
9. Bake for 40 minutes, uncovered.
10. Allow the dish to stand for 15 minutes before cutting into squares and serving.

tomatoes, tomato paste, salt, black pepper, garlic, oregano, onion, lasagna noodles, black beans, ricotta cheese, cheddar cheese, mozzarella cheese

Taken from www.epicurious.com/recipes/food/views/black-bean-lasagne-389070 (may not work)