Black Bean Lasagna

I posted this photo and a few of you asked for me to share the recipe. Today is the day. I made it yesterday for hubby’s birthday and was reminded to blog it.

What you’ll need:
1 – 15 oz can black beans, drained and rinsed ** I use 2 cans
1 – 28 oz can crushed tomatoes, undrained
3/4 cup chopped onions (optional) – I don’t use them because they’re one of the few things my daughter won’t eat. I personally love them in this dish, though.
1/2 cup salsa (optional) ** I use 1 cup
1 tsp. chili powder
1/2 tsp cumin
1 cup light ricotta cheese ** I use 2 cups
1/8 tsp garlic powder
1 egg
10 uncooked lasagna noodles
6 oz shredded cheddar cheese ** I use 8-12 oz

What to do:
Heat oven to 350. Spray 13×9 inch baking dish.
In large bowl, mash beans slightly. Stir in tomatoes, onions, salsa, chili powder and cumin; mix well.

In small bowl, combine ricotta cheese, garlic powder and egg; blend well.

Spread 1 cup of the tomato mixture over bottom of sprayed baking dish. Top with half of the noodles, overlapping slightly. Top with half of the remaining tomato mixture. Spoon ricotta mixture over top; spread carefully. Top wtih half of the cheddar cheese, then with remaining noodles, tomato mixture and the last of the cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.

bake at 350 for 40-45 minutes or until noodles are tender. Uncover; let stand 15 minutes before serving.

Enjoy!