Spinach & Black Bean Lasagna
- Number of Servings: 16
Ingredients
2 cans (15-oz) black beans, rinsed and drained1 jar (26-oz) tomato-based pasta sauce1/2 tsp. cumin15-oz container part-skim ricotta cheese1 pkg (10-oz) frozen chopped spinach, thawed & drained2 eggs, lightly beaten1/2 cup chopped fresh cilantro9 no-boil lasagna noodles2 cups shredded monterey jack cheese
Preheat oven to 375 degrees. Mash beans until smooth. Stir in pasta sauce & cumin; set aside. In another bowl, combine the ricotta, spinach, eggs and cilantro until just combined. Spoon 1/3 of the bean mixture over the bottom of 9x13-inch baking pan. Arrange 3 of the noodles side by side on top of the bean mixture. Spoon 1/2 of the spinach mixture on top of the noodles. Scatter 1 cup of the cheese over the spinach mixture. Spread the remaining spinach mixture over the cheese, then arrange 3 noodles over that. Spread 1/2 the remaining bean mixture on top of the noodles. Top with remaining 3 noodles, then remaining bean mixture. Cover with foil and bake 40-45 min. Remove from oven, scatter with remaining cup of cheese and cover again with foil. Let rest until cheese melts, 10 min.
Serving Size: Makes 16 smaller portions
Number of Servings: 16
Recipe submitted by SparkPeople user MICHELELYNN777.
Serving Size: Makes 16 smaller portions
Number of Servings: 16
Recipe submitted by SparkPeople user MICHELELYNN777.
Nutritional Info Amount Per Serving
- Calories: 208.3
- Total Fat: 8.4 g
- Cholesterol: 45.4 mg
- Sodium: 352.7 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 4.2 g
- Protein: 13.4 g
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