Spinach-Black Bean Lasagna

Yield: 6 servings

Ingredients

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

Preparation

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 Monterey Jack cheese; repeat layers. Spread with one-third bean mixture; top with remaining 3 noodles and remaining bean mixture.

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