Black Bean & Spinach Lasagna

This is family fave from Southern Living. I didn't write down the issue; sorry! The items in parenthesis are when I try to make it a tad healthier.

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!