Black Bean and Spinach Lasagna

2 cups black beans drained and rinsed
6 cups fresh spinach washed and drained
1/2 cup chopped onions
3 cloves garlic chopped
1 T. Olive oil
15 oz fat free ricotta cheese
1/2 cup Eggbeaters
16 oz Mozzarella Cheese, part skim
1/2 cup grated Parmesan Cheese
1 T. dried Parsley
1 pkg. Ronzoni Health Harvest Whole Wheat Lasagna Noodles
1 Large can of Hunt's Cheese & Garlic Spaghetti Sauce, approx. 3.5 cups

Preheat oven to 350 degrees. Cook lasagna noodles according to pkg directions. Heat olive oile in a large skillet over medium heat, add onions and garlic till just translucent, then add spinach and cook until wilted. Add black beans and cook for about 5 minutes. In a large pot pour spaghetti sauch and add cooked spinach mixture and heat over medium heat about 5 minutes. While sauce is cooking, in a bowl mix ricotta cheese, eggbeaters, and dried parsley. In a sheet pan (or lasagna pan) layer noodles (I use 4), sauce, ricotta cheese mixture and 1/3 of your mozzarella cheese, repeat twice, and top with parmesan cheese. Bake until cheese is bubbly. Makes about 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user PRECIOUSONETN.