The secret is the fresh cilantro.
2 eggs, beaten
16-oz. container ricotta cheese
10-oz. frozen spinach, thawed and drained
1/2 t. salt
1/4 c. fresh cilantro, chopped
2 c. shredded Monterey Jack cheese
2 c. shredded Pepper Jack cheese
2 16-oz. cans black beans, drained and rinsed
2 13-oz. jars spaghetti sauce
1/2 t. ground cumin
12 strips no-boil lasagna
Mix eggs, ricotta cheese, spinach, salt and cilantro in a medium bowl; set aside. In a second bowl, combine Monterey Jack and Pepper Jack cheeses. Set aside. Mash beans with sauce and cumin in a third bowl; mix well. In a lightly greased 13"x9" baking pan, layer lasagna alternately with spinach mixture, cheese mixture and bean mixture, ending with remaining lasagna. Cover with aluminum foil and bake at 350 degrees for 45 minutes. Serves 9 to 12.
Are there extra biscuits after dinner? For a yummy dessert, split and top each half with sliced strawberries and a dollop of whipped cream.