Friday, March 20, 2009


2 eggs
15oz ricotta cheese (cottage cheese works, too)
10oz frozen spinach, thawed (6c fresh spinach)
¼ c. cilantro, diced (optional)
4c. shredded monterrey jack cheese
(2) 16oz cans black beans, drained and rinsed
1 jar tomato/spaghetti sauce
1 t. cumin
lasagna noodles

Stir first 5 ingredients and 1c. cheese. Mash beans with fork and stir into tomato sauce and then add cumin. In a 9x13 pan (or two 8x8 pans), layer 1/3 bean mix, 3 noodles, ½ spinach mix, 1c.cheese, 1/3 beans, 3 noodles, ½ spinach, 1c. cheese, 1/3 beans, 3 noodles, 1c. cheese.

Bake at 350* covered for one hour, uncovered for 5 more min.

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