Spinach Black Bean Lasagna

(see source for detailed directions, nutrition facts, and suggestions)

I purposefully make the directions cripplingly simple so that you'll visit the source.

Source: http://www.myrecipes.com/recipe/spinach-black-bean-lasagna-10000000258981/

   Ingredients                                                   Directions

• 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 five ingredients and monterey jack, set aside. Mash beans in a bowl, stir in pasta sauce and cumin. Spread some of the bean mix on a lightly greased baking dish, layer with 3 noodles, half of spinach mix, some cheese. Repeat layers until you run out of stuff. Bake covered at 350 degrees for an hour, uncover, add more cheese, bake until cheese melts.

Notes

It's vegetarian lasagna, but it's delicious. I added extra spinach and it was probably too much. But it was still delicious. The spinach & black bean combo in lasagna is genius. I froze a bunch of this and lived off of it for weeks. 10/10