Spinach & Black Bean Lasagna

2 cans (15-oz) black beans, rinsed and drained
1 jar (26-oz) tomato-based pasta sauce
1/2 tsp. cumin
15-oz container part-skim ricotta cheese
1 pkg (10-oz) frozen chopped spinach, thawed & drained
2 eggs, lightly beaten
1/2 cup chopped fresh cilantro
9 no-boil lasagna noodles
2 cups shredded monterey jack cheese

If you want larger portions, cut into 8-12 servings and adjust calorie count accordingly. Also, amount of cheese can be reduced for fewer calories.

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.