Spinach and Black Bean Lasagna

I tried this recipe at a friend's home. If I had read the recipe first I would never have made it, however it is delicious. I serve it often at dinner parties and everyone loves it.

• Ready In: 55 mins
• Serves: 8-10
• Yields: 12 pieces

Ingredients

• 2 (15 ounce) cans black beans, drained
• 1 (26 ounce) jar  red pasta sauce
• 1  teaspoon ground cumin
• 1 (15 ounce) container ricotta cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 2  large eggs, beaten
• 1⁄4 cup  chopped fresh cilantro
• 9 -12  lasagna noodles
• 2  cups  shredded monterey jack pepper cheese (Pepper Jack cheese)

Directions

1. Add the beans to a mixing bowl; mash with a potato masher until fairly smooth.
2. Add in the pasta sauce, cumin; stir to combine.
3. In another mixing bowl, add the ricotta, spinach, eggs, and cilantro; sprinkle with salt and pepper to taste; stir until just combined; Spread 1/3 of the bean mixture over the bottom of a 13x9 inch casserole dish (glass or ceramic).
4. Lay 3 (or more if desired) of the lasagna noodles side by side over the bean mixture.
5. Spread half of the spinach mixture over the noodles.
6. Sprinkle 1 cup cheese over the spinach.
7. Lay 3 (or more if desired) lasagna noodles over the cheese.
8. Spread half of the remaining bean mixture over the noodles.
9. Spread remaining spinach mixture over bean mixture.
10. Lay the last 3 (or more if desired) lasagna noodles over the spinach mixture.
11. Spread the remaining bean mixture over the noodles.
12. Cover the dish with foil and bake in a 375° oven for 40-45 minutes or until bubbling.
13. Take dish from oven and remove foil.
14. Sprinkle remaining cheese over the top, replace foil cover and let set for 10 minutes.
15. Serve.