Spinach And Black Bean Lasagna

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A meatless lasagna that went over big with my family. Good for oamc.

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Steps

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Add the beans to a mixing bowl.

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Mash with a potato masher until fairly smooth.

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Add in the pasta sauce , cumin , and garlic.

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Stir to combine.

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In another mixing bowl , add the ricotta , spinach , eggs , and cilantro.

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Sprinkle with salt and pepper to taste.

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Stir until just combined.

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Spread 1 / 3 of the bean mixture over the bottom of a 13x9 inch casserole dish.

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Lay 3 of the lasagna noodles side by side over the bean mixture.

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Spread half of the spinach mixture over the noodles.

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Sprinkle 1 cup cheese over the spinach.

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Lay 3 lasagna noodles over the cheese.

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Spread half of the remaining bean mixture over the noodles.

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Lay the last 3 lasagna noodles over the bean mixture.

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Spread the remaining bean mixture over the noodles.

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Cover the dish with foil and bake in a 375 oven for 40-45 minutes or until bubbling.

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Take dish from oven and remove foil.

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Sprinkle remaining cheese over the top , replace foil cover and let set for 10 minutes.

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Serve.

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Ingredients

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black beans, red pasta sauce, ground cumin, ricotta cheese, garlic, frozen chopped spinach, eggs, fresh cilantro, no-boil lasagna noodles, monterey jack pepper cheese