Spinach & Black Bean Lasagna

• servings: 12 servings
• active time: 25 minutes
• total time: 1 hr 30 minutes

Ingredients

2 large eggs, lightly beaten

1 (15-ounce) container lowfat ricotta cheese

1 (10-ounce) package frozen chopped spinach, thawed and well drained

1/4 C chopped fresh cilantro

1/2 tsp. salt

4 cups Shredded Monterey Jack cheese, divided

2 (16-ounce) cans black beans, rinsed and drained

1 jar pasta sauce

1/2 tsp. cumin

Precooked lasagna noodles

Directions

Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside.

Mash beans with a potato masher or fork in a large bowl; stir in pasta sauce. Spread one-third of bean mixture on bottom of a lightly greased 13- x 9-inch baking dish.

Layer with 4 noodles (it's okay if they overlap), half of spinach mixture, and 1 cup Monterey Jack cheese; repeat layers. Spread with one-third bean mixture; top with remaining 4 noodles and remaining bean mixture.

Bake, covered, at 350 degrees for 1 hour; uncover and top with remaining cheese. Bake 5 more minutes until cheese melts. Garnish with more cheese and cilantro if desired.