Vegetarian

Spinach and Black Bean Lasagna is for Dinner.

Spinach and Black Bean Lasagna takes several minutes to prepare.

Spinach and Black Bean Lasagna takes several minutes to cook.

Spinach and Black Bean Lasagna makes 16 servings.

The ingredients for Spinach and Black Bean Lasagna are:

2 cans (15-oz) black beans, rinsed and drained
1 jar (26-oz) tomato-based pasta sauce
1/2 tsp. cumin
15-oz container part-skim ricotta cheese
1 pkg (10-oz) frozen chopped spinach, thawed & drained
2 eggs, lightly beaten
1/2 cup chopped fresh cilantro
9 no-boil lasagna noodles
2 cups shredded monterey jack cheese

Here is how you make Spinach and Black Bean Lasagna:

Preheat oven to 375 degrees. Mash beans until smooth. Stir in pasta sauce & cumin; set aside. In another bowl, combine the ricotta, spinach, eggs and cilantro until just combined. Spoon 1/3 of the bean mixture over the bottom of 9x13-inch baking pan. Arrange 3 of the noodles side by side on top of the bean mixture. Spoon 1/2 of the spinach mixture on top of the noodles. Scatter 1 cup of the cheese over the spinach mixture. Spread the remaining spinach mixture over the cheese, then arrange 3 noodles over that. Spread 1/2 the remaining bean mixture on top of the noodles. Top with remaining 3 noodles, then remaining bean mixture. Cover with foil and bake 40-45 min. Remove from oven, scatter with remaining cup of cheese and cover again with foil. Let rest until cheese melts, 10 min. Serving Size: Makes 16 smaller portionsNumber of Servings: 16Recipe submitted by SparkPeople user MICHELELYNN777.

The nutritional information for Spinach and Black Bean Lasagna is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 208.3

• Total Fat: 8.4 g
• Cholesterol: 45.4 mg
• Sodium: 352.7 mg
• Total Carbs: 20.4 g
• Dietary Fiber: 4.2 g
• Protein: 13.4 g