I got this recipe in a recipe swap a few years ago from my friend, Erin. It’s a fun and yummy twist on traditional lasagna.
2 cans (15 oz. each) black beans, drained and rinsed
26 oz. pasta sauce
1/2 tspn. cumin
15 oz. ricotta
10 oz. frozen chopped spinach, thawed and well-drained
2 eggs, lightly beaten
1/2 c. fresh cilantro (optional)
9 no boil lasagna noodles
2 c. Monterey jack cheese with jalapeno peppers
Preheat oven to 375 degrees.
Place beans in a medium-sized bowl and mash them with a potato smasher until smooth. Stir in pasta sauce and cumin and set aside.
Place the ricotta, spinach, eggs and cilantro in another bowl. Stir until just combined and set aside.
Spoon 1/3 of the bean mixture evenly over the bottom of a 9×13 in. pan. Arrange three lasagna noodles side by side on top of the beans. Spoon half of the spinach mixture of top of the noodles and spread it out evenly.
Scatter one cup of cheese evenly over the spinach mixture.
Spread the remaining spinach mixture over the cheese, then arrange three of the lasagna noodles side by side on top. Spread half of the remaining bean mixture on top of the noodles.
Arrange the last three noodles side by side on top of the bean mixture and cover those noodles with the rest of the beans. Cover the dish with foil.
Bake the lasagna for 40-45 minutes. Remove from the oven and carefully remove the foil.
Scatter the remaining one cup of cheese evenly over the lasagna and cover with the foil again.
Let lasagna rest for about ten minutes while the cheese melts.
What does the family think? I love this dish. It is a great twist on a classic. It is not my hubbies favorite. It has been a while since I have made this dish so I am not sure if the kids like it or not…sounds like a good time for me to make it again and find out. 🙂