15 oz. container Ricotta cheese
2 large eggs, lightly beaten
1 package frozen chopped spinach, thawed and well-drained
1/4 cup fresh cilantro, chopped
1/2 teaspoon salt
1 cup Monterey jack cheese
2 cans black beans, rinsed and drained
1/2 teaspoon cumin
2 lb. 13 oz. jar of pasta sauce
12 lasagna noodles, cookedDirections:
Stir together ricotta, eggs, spinach, cilantro,montery jack cheese and salt.
In a separate bowl, mash 2 cans of rinsed and drained black beans. Stir in 1/2 teaspoon cumin and 2 lb. 13 oz. jar of pasta sauce.
Spread 1/3 of bean mixture on bottom of lightly greased 13 x 9 baking dish.
Layer with 3 precooked lasagna noodles, half of spinach mixture and 1 cup Monterey Jack cheese.
Repeat layers, spreading 1/3 of bean mixture, top with noodles, etc...
Bake, covered, at 350ºF for 1 hour. Uncover and top with remaining 2 cups Monterey Jack cheese. Bake uncovered for 5 minutes until cheese meltsPresented by:
Savory & Sweet TruckDate Aired:
April 02, 2013
Savory & Sweet Truck