Black Bean and Spinach Lasagna

Not sure where this came from originally but I made a bunch of changes; I enjoyed it so much I decided to share it here. If you can't find refried black beans, use another can of plain black beans and mash them with a potato masher or in a food processor.

• Ready In: 1 hr 25 mins
• Serves: 8-10

Ingredients

• 9  lasagna noodles
• 15  ounces ricotta cheese
• 10  ounces frozen chopped spinach, thawed and squeezed dry
• 3⁄4 teaspoon dried basil
• 3⁄4 teaspoon dried oregano
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  egg
• 1⁄2 cup  chopped onion
• 1⁄2 cup  chopped bell pepper (I use red or orange)
• 2  garlic cloves, minced
• 1⁄4 teaspoon crushed red pepper flakes (optional)
• 15  ounces black beans
• 16  ounces  refried black beans
• 15  ounces tomato sauce
• 8  ounces mozzarella cheese, shredded
• 1⁄4-1⁄3 cup parmesan cheese

Directions

1. Preheat oven to 350°F
2. Lightly grease a 13 x 9 inch baking pan and set aside.
3. Bring a large pot of lightly salted water to a boil and cook noodles until al dente, according to package directions.
4. While water is coming to a boil, in a small bowl, blend the ricotta, spinach, basil, oregano, salt, pepper and egg.
5. Spray a large skillet with cooking spray or use a tsp or so of oil and heat over medium heat.
6. Saute onion, bell pepper, and garlic until tender.
7. Add red pepper flakes if using and cook for 1 minute.
8. Stir in beans, refried beans, and tomato sauce and cook until heated through.
9. Spread about 1/4 cup of sauce on bottom of baking dish and top with three lasagna noodles. Layer ricotta mixture, sauce and mozzarella cheese; repeat two more times, ending with cheese. Top with parmesan cheese.
10. Bake 45 minutes. Let stand 10 minutes before serving.