Easy Black Bean Lasagna

I got permission by my sister Lora Hubbard Sullivan to post this on my blog. It came from Taste of Home. Not sure who the author of the recipe is.

Combine in a bowl and set aside:

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

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)

1. Spray a 9x13 pan with non-stick spray
2. Spread 1 Cup tomato mixture over bottom of dish
3. Top with half of noodles, overlapping slightly
4. layer half of tomato mixture spread across
5. layer all Ricotta mixture spreading carefully
6. layer half of the cheese
7. layer remaining noodles, remaining tomato mixture, and remaining cheese
8. Spray sheet of foil with cooking spray, cover baking dish with foil.
9. Bake at 350 degrees for 40-45 minutes.
10. Uncover, let stand for 15 minutes before serving. Enjoy!