This was a good recipe as is, but I did do a few things differently. For one, I skipped the egg and the results were fine. I thought the ricotta mixture was a little bland as it was, so I added some garlic powder, some onion powder as well as red chili flakes for some kick. Instead of shredded pepper jack (which I couldn't find in my store) I mixed half of a small can of diced jalapenos in with the ricotta mixture and half in with the bean mixture...I know it may sound odd, but it added great flavor and spice if you like that sorta thing like my BF and I do. :) This was the perfect amount of sauce, so it was nice and moist and flavorful! Will def. make again!
Spinach-Black Bean Lasagna
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.
- 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
- Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside.
- 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.
- 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.
- 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.
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