Ingredients
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9 lasagna noodles
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15 ounces ricotta cheese
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10 ounces frozen chopped spinach, thawed and squeezed dry
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3/4 teaspoon dried basil
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3/4 teaspoon dried oregano
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup chopped onion
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1/2 cup chopped bell pepper (I use red or orange)
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2 garlic cloves, minced
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1/4 teaspoon crushed red pepper flakes
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15 ounces black beans
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15 ounces tomato sauce
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8 ounces mozzarella cheese, shredded
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1/4-1/3 cup parmesan cheese
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1 egg
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16 ounces refried black beans
Instructions
- Preheat oven to 350°F
- Lightly grease a 13 x 9 inch baking pan and set aside.
- Bring a large pot of lightly salted water to a boil and cook noodles until al dente, according to package directions.
- While water is coming to a boil, in a small bowl, blend the ricotta, spinach, basil, oregano, salt, pepper and egg.
- Spray a large skillet with cooking spray or use a tsp or so of oil and heat over medium heat.
- Saute onion, bell pepper, and garlic until tender.
- Add red pepper flakes if using and cook for 1 minute.
- Stir in beans, refried beans, and tomato sauce and cook until heated through.
- Spread about 1/4 cup of sauce on bottom of baking dish and top with three lasagna noodles. Layer ricotta mixture, sauce and mozzarella cheese; repeat two more times, ending with cheese. Top with parmesan cheese.
- Bake 45 minutes. Let stand 10 minutes before serving.