Recipe: Black Bean Lasagna

Black Bean Lasagna
This recipe comes from a 1998 Pillsbury cookbook Casseroles.

1 (15-oz.) can black beans, drained and rinsed
1 (26-oz.) can crushed tomatoes, undrained
2 chopped onions
2 cloves garlic, minced
1 chopped green bell pepper
1 1/2 cups salsa
1 tsp. chili powder
1/2 tsp. cumin
2 cups light ricotta cheese
1 egg
1/2 cup grated parmesan cheese
10 uncooked lasagna noodles
2 cups shredded cojack cheese

In large bowl, combine drained beans, tomatoes, onions, garlic, bell pepper, salsa, chili powder, and cumin and mix well. In small bowl, combine ricotta cheese, egg, and parmesan cheese and beat until combined.

Spread 1 cup of the tomato mixture in the bottom of a 13x9" glass baking dish. Top with half of the noodles, overlapping slightly. Top with half of remaining tomato mixture. Spoon ricotta mixture over the top, spreading carefully. Sprinkle with 1/2 cup cojack cheese. Layer remaining noodles and tomato mixture over the casserole. Top with remaining cojack cheese. Spray sheet of foil with cooking spray, and cover baking dish with foil, sprayed side down.

Bake at 350 degrees for 50-65 minutes or until noodles are tender. Uncover and bake 10 minutes longer, until casserole is bubbling. Let stand 15 minutes before serving. 10 servings