Spinach-Black Bean Lasagna |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Go green with your lasagna by adding both spinach and cilantro, and add extra heartiness with a layer of black beans. For more ideas for lasagna, see our collection of spinach lasagna recipes. Ingredients:
2 large 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 |
4 cups (16 ounces) shredded monterey jack cheese with peppers, divided |
2 (16-ounce) cans black beans, rinsed and drained |
1 (2-pound, 13-ounce) jar pasta sauce |
1/2 teaspoon ground cumin |
9 precooked lasagna noodles |
garnish: chopped fresh cilantro |
Directions:
1. Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside.
2. Mash beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread one-third of bean mixture on bottom of a lightly greased 13- x 9-inch baking dish.
3. Layer with 3 noodles, half of spinach mixture, and 1 cup Monterey Jack cheese; repeat layers. Spread with one-third bean mixture; top with remaining 3 noodles and remaining bean mixture.
4. Bake, covered, at 350° for 1 hour; uncover and top with remaining Monterey Jack cheese. Bake 5 more minutes or until cheese melts. Garnish, if desired.
|
|