2 10 ounce cans mild rotel tomatoes
1 6 ounce can tomato paste
6 no-boil lasagna noodles
1 15 ounce carton light ricotta cheese
1 egg, slightly beaten
2 15 ounce cans black beans, rinsed and drained
2 cups mozzarella cheese
1/4 tsp ground cumin, *see Note
1/4 teaspoon chili powder
1 teaspoon minced garlic
1 teaspoon salt
1. Combine tomatoes, tomato paste, cumin, and chili powder.
2. In another bowl, combine ricotta cheese, egg, garlic, and salt.
3. In a 9 x 13 pan, layer as follows:
1/3 sauce
noodles
1/2 ricotta mix
1/2 beans
1/3 cheese
1/3 sauce
noodles
1/2 ricotta mix
1/2 beans
1/3 cheese
1/3 sauce
1/3 cheese
4. Bake covered in 375 degree oven for 30 minutes.
5. Uncover and bake until bubbly (about 25 minutes).
6. Let stand for 10 minutes before cutting into squares.
*Can use up to 1/2 teaspoon ground cumin.