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Black Bean Lasagna

Serves : 20
Prep. Time : 1:30

28 oz. spaghetti sauce
1/2 cup water
2 cans black beans - rinsed and drained
1 1/2 cups lowfat ricotta cheese
1 egg
12 lasagna noodles - un-cooked
2 1/2 cups shredded lowfat mozzarella cheese

-Over low heat, simmer spaghetti sauce, water, and black beans.
-Meanwhile, in a small bowl, combine ricotta cheese and egg. Set aside.
-Place 1 cup of the bean mixture on the bottom of a 9" X 13" baking dish.
-Place 3 pieces of uncooked lasagna noodles on top of the sauce.
-Spread about 2/3 cup of the ricotta mixture over the noodles.
-Top with 1 cup of the bean mixture.
-Sprinkle about 1/2 cup of the mozzarella on top.
-Repeat two layers of noodles, ricotta, bean mixture, and mozzarella.
-Place on the remaining 3 lasagna noodles and pour the remaining bean mixture over all.
-Top with remaining mozzarella. Cover with foil and bake in 375 degree oven for 30 minutes.
-Remove foil and continue to bake another 15 minutes.
-Remove from oven and let stand for 15 minutes before cutting.