Spinach-Black Bean Lasagna

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


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.




--Adapted from Southern Living magazine