Black Bean Or South Of The Border Lasagna Recipe

Ingredients

• 1 - 15 oz. Can Black Beans, Drained and Rinsed
• 1 - 26 oz. Can Crushed Tomatoes, Undrained
• 2 Onions - Chopped (If onion sensitive 1 onion will do!!!!)
• 2 Cloves Garlic - Minced (Garlic lovers can add more to taste!)
• 1 Green Bell Pepper - Chopped
• 1 Cup - Salsa (Your choice - I use On the Border!!)
• 1 Tablespoon - Chili Powder
• 1/2 Teaspoon - Cumin
• 2 Cups - Ricotta Cheese
• 1 Egg - Beaten
• 1/2 Cup - Grated Parmesan Cheese
• 10-12 Uncooked Lasagna Noodles
• 2 Cups - Shredded Colby/Jack Cheese
• 1/4 Cup - Grated Parmesan Cheese
• Note: I always add a can of corn and black olives!!! Just add it into the tomato mixture!!

Instructions

1. Preheat oven to 350 degrees F.
2. In large bowl, combine drained beans, tomatoes, onions, garlic, bell pepper, salsa, chili powder, and cumin and mix well.
3. In small bowl, combine ricotta cheese, egg, and 1/2 cup Parmesan cheese and beat until combined.
4. Spread 1 cup of the tomato and bean mixture in the bottom of a 13x9“ glass baking dish.
5. Top with half of the noodles, overlapping slightly and breaking noodles as necessary to fit.
6. Top with half of remaining tomato mixture.
7. Spoon ricotta mixture over the top, spreading carefully.
8. Sprinkle with 1/2 cup Colby/Jack cheese.
9. Layer remaining noodles and tomato mixture over the casserole. Top with remaining Colby/Jack cheese and 1/4 cup Parmesan cheese.
10. Spray sheet of foil with cooking spray, and cover baking dish tightly with foil, sprayed side down.
11. Bake at 350 degrees for 50-65 minutes or until noodles are tender. Uncover and bake 10 minutes longer, until casserole is bubbling and cheese begins to brown.
12. Let stand 15 minutes before serving.
13. Enjoy!!!