Dinner

Spinach and Black Bean Lasagne is for Dinner.

Spinach and Black Bean Lasagne takes several minutes to prepare.

Spinach and Black Bean Lasagne takes several minutes to cook.

Spinach and Black Bean Lasagne makes 12 servings.

The ingredients for Spinach and Black Bean Lasagne are:

2 large eggs, lightly beaten
1 (15-ounce) container lowfat ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1/4 C chopped fresh Basil
1/2 tsp. salt
2 cups Shredded Monterey Jack cheese
Red Pepper (to taste)
2 (16-ounce) cans black beans, rinsed and drained
1 (1 jar pasta sauce (I used Barilla Marinara)
12 lasagna noodles (I used Ronzoni Healthy Harvest)

Here is how you make Spinach and Black Bean Lasagne:

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. Spread one-third of bean mixture on bottom of a lightly greased 13- x 9-inch baking dish. Layer with 4 noodles (it's okay if they overlap), half of spinach mixture, and 1/2 cup Monterey Jack cheese; repeat layers. Spread with one-third bean mixture; top with remaining 4 noodles and remaining bean mixture.Bake, covered, at 350? for 1 hour; Garnish with more cheese and basil if desiredNumber of Servings: 12Recipe submitted by SparkPeople user DONNAINHOUSTON.

The nutritional information for Spinach and Black Bean Lasagne is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 170.7

• Total Fat: 7.7 g
• Cholesterol: 62.1 mg
• Sodium: 565.4 mg
• Total Carbs: 14.5 g
• Dietary Fiber: 2.2 g
• Protein: 11.6 g