Spinach and Black Bean Lasagna

Once again, I apologize for the picture.  I got this recipe from a sweet lady at work who is a great cook.  Everyone couldn't stop eating it, so I snapped a picture as fast I could.  I made this for my mother in laws birthday.  Between 4 adults and two kids, there was only 3 pieces of lasagna left.  I know it may sound a little strange, but, please, just give it a chance.  It is so yummy!  It is a little spicy, so if you aren't into spice, you might not care for it too much.  The only person that thought it was too spicy was a 3 yr old.  Hope you enjoy!

Spinach and Black Bean Lasagna

Ingredients:  2 Eggs, beaten

15 oz Ricotta

10 oz Frozen Spinach, thawed and squeezed dry

1/4 cup fresh Cilantro, chopped

1/2 tsp Salt

4 cups Pepper Jack Cheese, shredded

2 can Black Beans, drained & rinsed

1 jar Pasta Sauce

1/2 tsp Cumin

9 Lasagna Noodles, cooked & drained

Preheat oven to 350.  Mix together eggs, ricotta, spinach, cilantro, salt, and one cup of cheese.  In a separate bowl, mash black beans then add pasta sauce and cumin.  Mix well. 

Start assembling the lasagna in a 13x9 baking dish. 

Spread a little of the bean mixture to coat the bottom of the dish.  Layer 3 noodles, spinach mixture, shredded cheese, 3 noodles, spinach mixture, shredded cheese, bean mixture, 3 noodles, bean mixture, shredded cheese.

Bake for 45 minutes to 1 hour until golden and bubbly.  Allow to cool for 10-15 minutes before cutting.