This is a wonderful vegetarian lasagna! Not being a vegetarian I always struggle with preparing meals to take to someone who is. This has become my favorite. Hearty because of the black beans and a nice alternative to a basic lasagna.
Spinach-Black Bean Lasagna
2 large eggs, lightly beaten
1 15oz container ricotta cheese
1 10oz package frozen chopped spinach, thawed and drained
1/4 cup fresh cilantro
1/2 tsp. salt
4 cups shredded Monterey Jack cheese with peppers
2 cans black beans, rinsed and drained
1 (2 pound 13oz) jar pasta sauce ( I use Ragu because that is the one i have found to come in that exact size)
1/2 tsp cumin
9 precooked lasagna noodles
Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside
Mash beans with potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread one-third of bean mixturee on bottom of a lightly greased 13x9 inch baking dish.
Layer with 3 noodles, half of spinach mixture, and 1 cup 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 cheese. Bake 5 more minutes or until cheese melts.
Source: Southern Living