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Spinach Black Bean Lasagna Recipe

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This recipe for Spinach Black Bean Lasagna, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy and Sarah Hollister
Added: Friday, October 10, 2008


2 lg. eggs, lightly beaten
15 oz. container ricotta cheese
10 oz. pkg. frozen chopped spinach, thawed and well drained
1/4 c. chopped fresh cilantro
1/2 t. salt
4 c. shredded Monterey Jack cheese with peppers, divided
32 oz. black beans, rinsed and drained
1 (2 lb. 13 oz.) jar pasta sauce
1/2 t. ground cumin
9 precooked lasagna noodles
GARNISH: chopped fresh cilantro

Stir together first 5 ingredients and 1 cup Monterey Jack; set aside. Mash beans with potato masher or fork in large bowl; stir in pasta sauce and cumin. Spread 1/3 bean mixture on bottom of lightly greased 13x9 baking dish. Layer with 3 noodles, half of spinach mixture and 1 cup Monterey Jack; repeat layers. Spread with 1/3 bean mixture; top with remaining 3 noodles and remaining bean mixture. Bake, covered, at 350 for 1 hour; uncover; top with remaining Monterey Jack . Bake 5 more minutes, until cheese melts. Garnish, if desired.




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