BLACK BEAN LASAGNE

Black bean lasagna 

Makes 8 to 10 main-dish servings 

2 (16-ounce) cans black beans 

12 dry lasagna noodles 

¼ cup canned vegetable broth 

1 teaspoon ground cumin 

½ teaspoon chili powder 

¼ cup, packed, chopped fresh cilantro leaves 

1 (15-ounce) container (about 2 cups) part-skim ricotta cheese 

3 cups (12 ounces) shredded Monterey Jack cheese, preferably jalapeno jack 

½ teaspoon salt 

1 (28-ounce) jar (about 3 ¼ cups) spaghetti sauce 

Cilantro springs, for garnish 

Preheat oven to 375 degrees. Rinse beans, and set aside to drain in a colander. Cook lasagna noodles according to package directions to al dente stage; immerse in cold water and set aside still in water. 

In a large mixing bowl, combine drained beans, broth, cumin, chili powder and chopped cilantro, mashing with the back of a spoon until beans are broken into coarse bits. In another large bowl, mix ricotta with 2 ¼ cups Monterey Jack and salt. 

Drain lasagna noodles and pat dry. Line the bottom of a lightly greased 13-by-9-inch baking pan with 4 noodles, then evenly layer half the beans on top, then half the ricotta cheese mixture, then a third of the spaghetti sauce. Arrange 4 more noodles on top and layer with remaining beans, remaining ricotta mixture, a third more of the spaghetti sauce, and remaining 4 noodles. Add remaining spaghetti sauce and remaining Monterey Jack. 

Bake lasagna uncovered until top is bubbly, about 45 to 55 minutes. Let stand at room temperature for 10 minutes, then serve garnished with cilantro sprigs. Or refrigerate or freeze for later use.