Spinach Black Bean Lasagna
Jessy Yancey
ingredients
- 2 cans black beans, drained
- 1 jar (26 oz.) tomato based pasta sauce
- 1 container (15 oz.) ricotta cheese
- 1/2 tsp. cumin
- 1 pkg spinach, cooked and drained (10 oz)
- 2 large eggs, lightly beaten
- 1/2 cup fresh cilantro
- 9 or more no-boil lasagna noodles, as needed
- 2 cups shredded cheese of your choosing--monterey jack or cheddar or whatever
directions
- 1
Preheat over to 375. Place beans in a med-size bown and mash until smooth. Stir in pasta sauce and cumin. Set aside.
- 2
Place the ricotta, spinach, eggs and cilantro in another bowl and stir until combined.
- 3
Spoon 1/3 of the bean mixture evenly over the bottom of a 13 X 9 inch baking dish. Arrange a layer of lasagna noodles over the beans. Spoon
- 4
1/2 of the spinach mixture on top of the noodles and spread evenly. Scatter a cup of the cheese over this. Then spread the rest of the spinach mixture over the cheese. Then another layer of the noodles over this layer, etc. until you have it all in layers, saving out the rest of the cheese.
- 5
Cover the dish with alum. foil and bake it 40-45 min. Remove dish from oven and scatter the remaining cheese and cover the dish again with foil. Let the lasagna rest until the cheese melts, about 10 min. Then serve and enjoy!
Source: Sally Yancey
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