Black Bean Lasagna with Spinach

This vegetarian lasagna trades the meat for black beans and a little cumin, with plenty of melty jack cheese in every layer. It feeds a crowd, and no-boil noodles keep the assembly quick.

Serves 12 · 1 hour 20 minutes

Ingredients

• 2 eggs, beaten
• 15 ounces ricotta cheese
• 10 ounces frozen spinach, thawed and squeezed dry
• ½ teaspoon salt
• ¼ cup chopped fresh cilantro
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded pepper Jack cheese
• 2 cans (15.5 ounces each) black beans, drained and rinsed
• 2 jars (26 ounces each) spaghetti sauce
• ½ teaspoon ground cumin
• 12 no-boil lasagna noodles

Instructions

1. Heat the oven to 350°F and lightly grease a 9-by-13-inch baking dish.
2. In a medium bowl, stir together the eggs, ricotta, spinach, salt and cilantro.
3. In a second bowl, toss the two shredded cheeses together.
4. In a third bowl, mix one jar of the sauce with the cumin and black beans.
5. Lay half the noodles in the dish, then spread on half the spinach mixture, half the cheese and half the bean sauce. Repeat the layers with everything that's left.
6. Pour the second jar of sauce over the top. Cover the dish tightly with foil and bake for 1 hour.

Adapted from Eat Move Make.