2 Large Eggs, slightly beaten (4 egg whites)
1- 15oz container ricotta cheese (cottage cheese)
1- 10oz pkg frozen chopped spinach, thawed and well drained
1/4 cup fresh cilantro
1/2 tsp salt
4 cups shredded pepper jack cheese (2 cups)
2-16oz cans drained black beans
2 jar of pasta sauce
1/2 tsp ground cumin
9 precooked lasagna noodles
Garnish: Fresh Cilantro
Stir: together first 5 ingredients and one cup of pepper jack; set aside
Mash: beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread 1/3 of bean mixture on bottom of a lightly greased 13x9 baking dish.
Layer: with 3 noodles, half of spinach mixture, and one cup of pepper jack; repeat layers. Spread with 1/3 bean mixture ; top with remaining 3 noodles and remaining bean mixture.
Bake: covered at 350 for one hour; uncover, top with remaining pepper jack. Bake 5 more minutes until cheese melts. Garnish if desired.
I usually serve this with blue corn tortilla chips, salsa, sour cream, and corn as the veggie. It makes a boatload, so unless you have a large family or kids who eat a ton, plan on leftovers or having friends over to enjoy!
