Black Bean Lasagna

So, I've been asked to share more of my bean recipes. Here's the thing, I love beans. My husband loves beans. My girls love beans. So we're beanin' it up lately and save loads of money. Loads? you ask. Yes, loads. When you aren't buying as much meat, it's amazing how much money you save. I've also gotten into canning meat, so when the chicken breasts are on sale, I'm buying a bunch and canning it. It tastes soooo good and it's super convenient, and, of course, cheaper.

Here's a bean recipe we had the Monday night. My vegetarian friend gave this recipe to me, and I tell you, everyone who has had it or made it for their family comes back with raving reviews. I personally love lasagna and this isn't quite the same, but it really is quite tasty If you try it, I'd love to know what you think.

10 no-cook lasagna noodles
2 cups spaghetti sauce
1 cup salsa
1 t. cumin
1 t. minced garlic
2 (15 oz.) cans black beans, rinsed and drained
15 oz. ricotta cheese
1 egg
1/4 c. skim milk
1/3 c. grated parmesan cheese
2 c. grated mozzarella cheese

Combine sause, salsa, cumin, garlic, and beans. Combine ricotta, egg, milk, and parmesan. Layer in a 9x13 pan, starting with a thin layer of sauces, noodles, ricotta, more sauce, then cheese. Repeat to make 3 layers. Bake at 350 for 30-45 minutes. You can also use regular noodles, just cook before proceeding with recipe. (I also tend to use more mozzarella cheese. I put a small layer over each layer of ricotta. Can never have too much cheese.)