Spinach-Black Bean Lasagna(Vegetarian) - cooking recipe

Ingredients

2 large eggs, slightly beaten
1 (15 oz.) container ricotta cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1/4 c. chopped fresh cilantro
1/2 tsp. salt
4 c. (16 oz. pkg.) shredded Monterey Jack cheese with peppers, divided
2 (16 oz.) cans black beans, rinsed and drained
1 (2 lb. 13 oz.) jar pasta sauce
1/2 tsp. ground cumin
9 precooked lasagna noodles
fresh chopped cilantro for garnish

Preparation

Stir together first five ingredients and 1 c. Monterey Jack cheese; set aside. Mash beans with potato masher in a large bowl; stir in pasta sauce and cumin. Spread one third of bean mixture on bottom of a lightly greased 13 x 9 inch baking dish. Layer with three noodles, half of spinach mixture and one cup Monterey Jack cheese; repeat layers. Spread with one third bean mixture; top with remaining three noodles and remaining bean mixture. Bake covered at 350\u00b0 for one hour; uncover and top with remaining Monterey Jack cheese. Bake five more minutes or until cheese melts. Garnish if desired. Serves 6. Recipe may be doubled and baked as directed.