Black Bean and Spinach Lasagna

• 14 cup olive oil
• 2 vidalia onions, finely chopped
• 4 stalks celery, finely chopped
• 2 carrots, grated
• 5 teaspoons crushed garlic
• 1 (28 ounce) canorganic crushed tomatoes with basil
• 1 teaspoon dried oregano
• 1 (15 ounce) canorganic black beans, rinsed & drained
• 1 (15 ounce) can low-fat refried black beans
• 5 tablespoons olive oil
• 14 cup flour
• 3 cups skim milk, heated
• 1 teaspoon salt
• 14 teaspoon white pepper
• 10 ounces frozen chopped spinach, cooked, drained, with as much of the moisture squeezed out as you can
• 2 cups grated cheese, 6-cheese Italian blend
• 9 whole wheat lasagna noodles, cooked and drained

1. Heat olive oil in large sauce pan, saute onions, celery, carrots & garlic until onions are transparent.
2. Add tomatoes & oregano.
3. Simmer for 1 1/2 - 2 hours.
4. Stir in both cans of beans and heat through.
5. Make bechamel -- heat olive oil, add flour & stir until bubbly.
6. whisk in milk, cook & stir over medium heat until boiling.
7. add salt and set aside to cool, stirring occasionally.
8. Once it has cooled down a bit, stir in the spinach.
9. Cook lasagna noodles according to package directions.
10. Drain, rinse with cold water to cool down and lay out on towel until ready to assemble lasagna.
11. Assembly: Spray 9 X 13 pan with non-stick spray, spread 1/4 of the sauce on bottom of pan, then layer with lasagna noodles, 1/3 of the spinach-bechamel mixture, 1/3 of the remaining sauce, and 1/3 of the cheese.
12. repeat twice.
13. Bake at 350 for about 45 minutes.
14. Let sit about 15 minutes before cutting and serving.

olive oil, vidalia onions, stalks celery, carrots, garlic, tomatoes, oregano, black beans, lowfat refried black beans, olive oil, flour, milk, salt, white pepper, spinach, grated cheese, whole wheat lasagna noodles

Taken from www.food.com/recipe/black-bean-and-spinach-lasagna-483490 (may not work)