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Black Bean Lasagna by Leslie Marshall serves: 10

This fabulous recipe is so hearty and delicious no one will miss the meat!
Prep Time: 25 minutes
Cook Time: 1 hours, 10 minutes

Ingredients:

15 oz. can black beans, drained and rinsed

26 oz. can crushed tomatoes, undrained

2 onions, chopped

2 cloves garlic, minced

1 green bell pepper, chopped

1 cup salsa

1 Tbsp. chili powder

1/2 tsp. cumin

2 cups ricotta cheese

1 egg, beaten

1/2 cup grated Parmesan cheese

10-12 uncooked lasagna noodles

2 cups shredded Cojack cheese

1/4 cup grated Parmesan cheese

Directions:

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 1/2 cup Parmesan cheese and beat until combined.
Preheat oven to 350 degrees F. Spread 1 cup of the tomato and bean mixture in the bottom of a 13x9" glass baking dish. Top with half of the noodles, overlapping slightly and breaking noodles as necessary to fit. 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 and 1/4 cup Parmesan cheese. Spray sheet of foil with cooking spray, and cover baking dish tightly 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 and cheese begins to brown. Let stand 15 minutes before serving.