Black Bean Lasagna

Maggie sent me this recipe and I made it Sunday night.  Was great for with few friends, simple salad, and a glass of red.  And my lunch this week is courtesy of leftovers.  And a friend who doesn't eat black beans really enjoyed it!

• 2 - 15 ounce cans of black beans.....DRAINED
• 1 – 26 ounce jar of your favorite pasta sauce
• 1 – Teaspoon of taco seasoning 
• 1 - 15 ounce container of ricotta cheese (I used low fat)
• 1 - 10 ounce package of frozen spinach THAWED and WELL DRAINED
• 2 - Large eggs, lightly beaten
• 9 - NO BOIL lasagna noodles (I used about 11?)
• 8 ounces (2) cups - Monterey Jack with jalapenos

Preheat oven to 375.

Place the beans in a medium size bowl and mash until smooth (used my food processor!), stir in pasta sauce and taco seasoning and set aside.

In another bowl combine ricotta, spinach, and eggs - stir until just combined

Spoon 1/3 of bean mixture in bottom of 9 x 13 (use Pam before) then put 3 lasagna noodles side by side
on top of that THEN 1/2 of the spinach mixture spread evenly THEN scatter 1 cup of cheese over spinach
THEN spread the remainder of the spinach over the cheese THEN put 3 noodles on top of that THEN
spoon 1/2 of the bean mixture THEN 3 noodles THEN the rest of the bean mixture.

Cover with foil and bake for 40 to 45 minutes.

Remove from oven....take off foil (BE CAREFUL) and scatter remaining 1 cup of cheese.

Recover with foil and let rest for 10 minutes (I put it back in the oven a little)

Can be pre-assembled the night before and bake the next day.