Easy Black Bean Lasagna

I just have to share this recipe that came from the Taste of Home Magazine back before it got all sponsored and stuff. (Now instead of recipes for the every day family there's quite the section with ingredients that I have never even heard of which translates into expensive.) It's so easy and it really is a tasty dish with a flare. It's one of the lasagnas that I will actually eat as a leftover. David's not as picky as I am when it comes to leftover food. Thank heavens. Anyway, enjoy!

Easy Black Bean Lasagna

15 oz can of black beans drained and rinsed

28 oz crushed tomatoes, undrained

3/4 cup chopped onions

1/2 cup chopped green bell pepper

1/2 cup salsa

1 tsp chili powder

1/2 tsp cumin

Combine in a bowl and set aside

In another bowl mix:

1 cup Ricotta cheese

1/8 tsp garlic powder (I like more than that, do it to your own preference)

1 egg

additional ingredients:

10 uncooked lasagna noodles

6 oz shredded mozzarella or cheddar cheese (or more, I like cheese)

Spray a 9x13 pan with non-stick spray

Spread 1 Cup tomato mixture over bottom of dish

Top with half of noodles, overlapping slightly

layer half of tomato mixture spread across

layer all Ricotta mixture spreading carefully

layer half of the cheese

layer remaining noodles, remaining tomato mixture, and remaining cheese

Spray sheet of foil with cooking spray, cover baking dish with foil.

Bake at 350 degrees for 40-45 minutes.

Uncover, let stand for 15 minutes before serving.

Enjoy!