Ingredients
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 Preparation Stir together first 5 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. |
Sounds good to me! I love all the ingredients!
|
Thanks!
|
Sounds so good. Will have to try it.
|
This is really different....Have to give it a try! Thanks for sharing.
|
Thanks for sharing - I can't wait to try this one :-)
|
Thanks for this. I saved it to make for my DD & DSIL who are vegetarians.
|
Thanks
|
All times are GMT -8. The time now is 05:09 PM. |