Vegetarian

Spinach-black bean lasanga takes several minutes to prepare.

Spinach-black bean lasanga takes several minutes to cook.

Spinach-black bean lasanga makes 6 servings.

The ingredients for Spinach-black bean lasanga are:

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

Here is how you make Spinach-black bean lasanga:

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. Number of Servings: 6Recipe submitted by SparkPeople user PEARLDICKENS.

The nutritional information for Spinach-black bean lasanga is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 368.1

• Total Fat: 11.8 g
• Cholesterol: 101.1 mg
• Sodium: 500.9 mg
• Total Carbs: 39.3 g
• Dietary Fiber: 7.1 g
• Protein: 24.9 g