Ingredients: |
Ingredients: 2 (16 oz.) cans black beans
1 1/2 (26 oz.) jars spaghetti sauce, any kind
1/2 tsp. cumin
1 (15 oz.) container ricotta cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1/4 c. fresh cilantro, chopped
1 large egg, lightly beaten
1/2 tsp. salt
4-5 c. pepper jack cheese, divided
1 pkg. "No Boil" lasagna noodles
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Directions: |
Directions:Mash black beans with a potato masher, fork, or mixer. Add spaghetti sauce and cumin in a bowl; add black bean mixture and mix well. In a second bowl, combine ricotta cheese, spinach, cilantro, egg, salt and 1 c. pepper jack cheese. Spray bottom of 8x12x3 or 9x13x2 in. pan (a deeper pan works better). Spoon 1/4 of the red sauce mixture over the bottom. Cover with a layer of lasagna noodles (4 short ones). Spoon half of the ricotta cheese mixture on top and cover with a layer of pepper jack cheese, about 1 cup. Cover with a quarter of the red sauce and another layer of noodles. Repeat layers 2-3 times depending on preference and number of noodles. Cover with a final layer of noodles, and top with remaining red sauce mixture. Sprinkle with remainder of pepper jack cheese. If lasagna is overflowing, place a cookie sheet under the pan while baking. Cover with foil and bake at 350ºF for 1 hour 15 minutes. Remove foil and continue baking 5-15 minutes, until cheese is bubbly and brown. Let lasagna sit 5 minutes before serving. Serves 8-10. |
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