Black Bean Lasagna I Recipe

In a large pot of lightly salted boiling water cook the lasagna noodles 10 minutes until al dente and drain.

In a bowl blend the ricotta cheese and egg and set aside. Preheat oven to 350 degrees F (175 degrees C). Coat a 3-quart baking dish with cooking spray.

Spray a large skillet with cooking spray and saute the onion green bell pepper and garlic until tender. Mash 1 can of black beans. Stir mashed black beans whole black beans and tomato sauce into skillet and cook until heated through.

Arrange 3 lasagna noodles in the bottom of the prepared baking dish and layer with 1/3 each of the ricotta mixture black bean mixture and mozzarella cheese. Repeat twice.

Bake 40 to 45 minutes in the preheated oven. Let stand 10 minutes before serving.