(from food.com)
Ingredients:
- 2 large eggs, lightly beaten
- 15 oz ricotta cheese
- 10 oz frozen chopped spinach, thawed and well drained
- ¼ chopped fresh cilantro
- ¾ teaspoon dried oregano
- ½ teaspoon salt
- 4 cups (16oz) shredded pepper jack cheese - divided
- 3 cups black beans (or 2 – 15oz can black beans)
- 1 (2lb 13oz) jar pasta sauce
- ½ teaspoon ground cumin
- 9 pre-cooked lasagna noodles
- Chopped fresh cilantro for garnish
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 and cumin.
- Spread one-third of bean mixture on bottom of a lightly greased 13- x 9-inch baking dish.
- Layer with 3 noodles, half of spinach mixture, and 1 cup pepper Jack cheese;
- Repeat layers of noodles, the other half of the spinach mixture and 1 cup of cheese.
- Spread with one-third bean mixture and the remaining 3 noodles
- Top with the remaining bean mixture.
- Bake, covered, at 350° for 1 hour;
- Uncover and top with remaining Pepper Jack cheese. Bake 5 more minutes or until cheese melts.
- Garnish with cilantro, if desired.
