spinach & black bean lasagna

Quick to assemble but bakes for a while. This spicy number kicks the standard lasagna in the nuts.

SPINACH & BLACK BEAN LASAGNA

1 can black beans
1 jar spaghetti sauce
1 box no-cook lasagna noodles
1 box frozen spinach
16 -24 sandwich slices of pepper jack cheese
1 container skim ricotta
1 egg
pepper, salt, cumin

Drain and rinse the black beans, pour them in the bottom of one bowl and mash them. Add the jar of spaghetti sauce and 1 teaspoon cumin.

Microwave the box of frozen spinach. Drain and dump into a second bowl. Add ricotta, 1 egg, salt and pepper to the spinach.

Layer 2-3 times, depending on the size of your dish (I use a 9x13), in this order: beans/sauce, noodles, ricotta/spinach, squares of cheese (it takes me 8 to cover 1 layer).

Bake at 375-400 until bubbly! For my oven it's typically 40-50 minutes.

Variations: You can add mushrooms, onions, green peppers, olives or any other yummy-ness to the black bean & spaghetti sauce bowl for a chunkier lasagna. You can also do 1/2 hot salsa and 1/2 spaghetti sauce for a real kick. Go for the cheap spaghetti sauce with this one because it tastes great with all the other ingredients. No need to splurge.