Sunday, July 8, 2012

Black Bean & Spinach Lasagna

I am not sure exactly where this recipe originated.  I got it from my previous boss several years ago, and I think she may have mentioned Southern Living magazine.  It is one of my very favorite recipes to make!

Black Bean & Spinach Lasagna

  • 2 Large Eggs, lightly beaten
  • 1 15oz Container Ricotta Cheese
  • 1 10oz Package Frozen Chopped Spinach, thawed and well drained
  • 1/4 Cup Fresh Cilantro
  • 1/2 Teaspoon Salt
  • 4 Cups Shredded Monterey Jack Cheese with Peppers (pepper jack), divided
  • 2 16oz Cans Black Beans, rinsed and drained
  • 1 48oz  Jar Pasta Sauce (or 6 cups homemade sauce)
  • 1/2 Teaspoon Ground Cumin 
  • 9 Precooked Lasagna Noodles (I always use "oven ready" noodles)
Stir together first 5 ingredients and 1 cup Pepper Jack cheese, set aside.
Mash beans with a potato masher or fork in a large bowl.  Stir in pasta sauce and cumin.
Spread 1/3 of bean mixture on bottom of lightly greased 9x13 baking dish.
Layer with 3 noodles, half of spinach mixture, and 1 cup Pepper Jack cheese.
Repeat layers.
Spread with 1/3 bean mixture; top with remaining 3 noodles and remaining bean mixture.
Bake, covered, at 350 degrees for 1 hour. 
Uncover and top with remaining Pepper Jack Cheese.  Bake 5 more minutes or until cheese melts. 

1 comment:

  1. that does look delicious; when we start using our oven again in the fall; I'll have to try this!



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