Easy to prepare – will become part of your family’s favorite monthly meals. To download a Spanish translation of this recipe click here. Print Ingredients 3 15.5-ounce cans black beans OR 1 pound black beans, cooked 1 1/2 cups black bean liquid 1/2 cup chopped onion 2 teaspoons pressed or minced garlic (4 cloves) 1 32-ounce jar spaghetti sauce (3 1/2 cups) 1 teaspoon oregano 1 teaspoon basil 1 15 to 20-ounce container ricotta cheese (2 cups) 1/2 cup grated parmesan cheese 1 teaspoon dry parsley (1 Tablespoon fresh) 3 cups (12 ounces) shredded mozzarella cheese 8 ounces lasagna noodles (1/2 box) Number of Servings : 8 Serving Size: 308 g Easy to prepare – will become part of your family’s favorite monthly meals. To download a Spanish translation of this recipe click here. Directions Preheat oven to 375° F. Saute onion and garlic in 1 teaspoon oil. Reserve black bean liquid, drain and rinse black beans with water. In large bowl, combine black beans, liquid, onion, spaghetti sauce, oregano and basil. In small bowl, combine ricotta, 1/4 cup parmesan cheese and parsley. Grease sides of 9” x 13” baking pan. Check how 1/2 of the lasagna pieces will fit in the pan. Break a piece if needed. Remove from pan. Spread 1/3 of bean-sauce in bottom of pan. With a spatula or table knife, spread half ricotta mixture on half of uncooked lasagna pieces and lay on top of sauce in baking pan, spacing pieces evenly. Spread 1/2 mozzarella cheese over pasta-ricotta layer. Repeat layering: 1/3 sauce, pastaricotta, mozzarella cheese, ending with last 1/3 sauce on top. Cover with foil. Bake 1 hour. Uncover. Sprinkle 1/4 cup grated parmesan cheese on top and let stand 10 minutes before serving. Cut into squares. Serve with salad and garlic bread. Lasagna may be made ahead and refrigerated up to 24 hours. Extend baking time 15 minutes. Yield: 8 servings.