Black Bean Lasagna I

Ingredients

• 32 ounce black beans canned
• 15 ounce tomato sauce canned
• 1  eggs 
• 2 cloves garlic minced
• 0.5 cup bell pepper green chopped
• 9  lasagna noodles 
• 0.5 cup onion chopped
• 1 pint part-skim ricotta cheese 
• 8 ounces mozzarella cheese shredded

Equipment

• bowl
• frying pan
• oven
• pot
• baking pan

Directions

1. In a large pot of lightly salted boiling water, cook the lasagna noodles 10 minutes, until al dente, and drain.
2. 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.
3. 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.
4. 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.
5. Bake 40 to 45 minutes in the preheated oven.
6. Let stand 10 minutes before serving.