Spinach-Black Bean Lasagna

Spinach-Black Bean Lasagna
Photo by www.myrecipes.com


  • 1 (15-ounce) container ricotta cheese
  • 4 cups (16 ounces) shredded Monterey Jack cheese with peppers, divided
  • 9 precooked lasagna noodles
  • ½ teaspoon salt
  • ¼ cup chopped fresh cilantro
  • ½ teaspoon ground cumin
  • 1 (10-ounce) package frozen chopped spinach, thawed and well drained
  • + 4 more ingredients
    • 1 (2-pound, 13-ounce) jar pasta sauce
    • 2 (16-ounce) cans black beans, rinsed and drained
    • Garnish: chopped fresh cilantro
    • 2 large eggs, lightly beaten

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 mixt...

View full recipe at My Recipes


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