To download a Spanish translation of this recipe click here. Print Ingredients #10 can (3 quarts) Pinto or black beans, rinsed, drained 8 pounds lean ground beef or turkey, cooked, well drained 1/3 cup dried oregano leaves 1/4 cup ground cumin 1/4 cup garlic powder 48 (2-1/2 to 3 pounds) lasagna noodles, uncooked 3 pounds (12 cups) reduced-fat or regular Cheddar or Monterey Jack cheese, shredded 2 quarts salsa 2 quarts water Number of Servings : 50 To download a Spanish translation of this recipe click here. Directions Process beans in food processor until smooth. Combine pureed beans, ground beef, oregano, cumin, and garlic powder. Arrange 8 lasagna noodles in bottom of steamtable pan. Spread 1/4 of the bean mixture over noodles; sprinkle with 2 cups cheese. Repeat layers, using 8 lasagna noodles and 1/4 of the bean mixture and 2 cups cheese; top with remaining 8 lasagna noodles. Repeat with second steamtable pan, using remaining noodles, bean mixture, and cheese. Mix salsa and water; pour half over each pan of lasagna. Bake, covered with aluminum foil, at 350º F until lasagna is hot through and pasta is tender, about 1-1/2 hours. Uncover and sprinkle each pan with remaining 2 cups cheese; bake until melted, 5 to 10 minutes longer. Cut into squares to serve. TIP: If desired, spread top of each pan of lasagna with 2 to 3 cups reduced-fat or regular sour cream; sprinkle with 1/2 cup each chopped green onions, chopped bell peppers, and sliced black olives. Created by Doreen Pierson Cherry Hill Public Schools, Cherry Hill, NJ