Spinach-Black Bean Lasagna

Lasagna goes green with the addition of spinach and cilantro.  Black beans add protein and heartiness to this vegetarian dish.  Recipe serves 6.

What you’ll need:

• 2 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
• 2 cups shredded Monterey Jack cheese
• 2 (16-ounce) cans black beans, rinsed and drained
• 1 (13-ounce) jar pasta sauce
• 1/2 teaspoon cumin
• 9 pre-cooked lasagna noodles

What you’ll do:

• Preheat oven to 350 degrees.
• Stir together the eggs, ricotta cheese, spinach, cilantro, salt and 1/2 cup cheese.
• Mash the black beans in a large bowl with a fork or potato masher; stir in the pasta sauce and cumin.
• Spread 1/3 of the bean mixture in the bottom of a 13 x 9 baking dish that’s been covered with cooking spray.
• Layer with 3 noodles, 1/2 of the spinach mixture and 1/2 cup cheese.
• Repeat the layers; spread with 1/3 bean mixture; top with remaining 3 noodles and remaining bean mixture.
• Bake, covered, for 1 hour.  Uncover, top with remaining cheese and bake for 5 more minutes or until cheese melts.

Recipe and image from Southern Living.

So what are you waiting on…Get dinner on the table!