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Sunday, September 5, 2010

Black Bean Lasagna

2 eggs lightly beaten
15 oz ricotta cheese
10oz pkg. of frozen chopped spinach thawed and well drained
1/4 cup fresh cilantro finely chopped
1/2 tsp. of salt

4 cups shredded pepper jack cheese
2 16oz. cans black beans drained and rinsed
2 jars organic pasta sauce (make sure it is a thick sauce)
1/2 tsp. of ground cumin
9 lasagna noodles, cooked

Stir together eggs, ricotta, spinach, cilantro, salt and 1 cup of Monterrey jack cheese, set aside. Mash beans well in large bowl (I skipped the mashing step) stir in pasta sauce and cumin. Spread 1/3 of the bean mixture onto the bottom of a greased 9x13 casserole dish. Layer with 3 noodles, half of spinach mixture and 1 cup of cheese; repeat layers. Top with remaining 3 noodles and remaining bean mixture. Bake covered at 350 for 1 hour, uncover add remaining cheese and put back in for 5 more mins. or until cheese melts.

ETA: Um, YUM!!!!!!!!!! Seriously, it might be my new favorite meal.

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