Spinach and Black Bean Lasagna
- Number of Servings: 12
Ingredients
2 large eggs, lightly beaten $1 (15-ounce) container ricotta cheese1 (10-ounce) package frozen chopped spinach, thawed and well drained1/4 cup chopped fresh cilantro1 cup frozen corn1/2 teaspoon salt4 cups (16 ounces) shredded Monterey Jack cheese with peppers, divided2 (16-ounce) cans black beans, rinsed and drained1 (2-pound, 13-ounce) jar pasta sauce $1/2 teaspoon ground cumin9 precooked lasagna noodlesGarnish: chopped fresh cilantro
Stir together first 6 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.
Serving Size: make12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user EJSELHORST.
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.
Serving Size: make12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user EJSELHORST.
Nutritional Info Amount Per Serving
- Calories: 323.5
- Total Fat: 11.5 g
- Cholesterol: 67.9 mg
- Sodium: 933.5 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 7.7 g
- Protein: 21.5 g
Member Reviews