15 oz. can black beans, drained and rinsed
28 oz. can crushed tomatoes, undrained
10 lasagna noodles, uncooked
1/2 c. green, red or yellow pepper, chopped
1/2 c. onion, chopped
1/2 c. salsa
1 tsp. chili powder
1/2 tsp. ground cumin
1 egg
1 c. ricotta or cottage cheese
1/2 tsp. garlic powder
8 oz. shredded Mexican cheese

Heat oven to 350°F. Spray 9 x 13 inch baking dish with nonstick cooking spray. Mash beans; stir in tomatoes, onion, peppers, salsa, chili powder and cumin. In a small bowl, mix ricotta cheese, garlic powder and egg. Spread 1 cup tomato mixture over bottom of dish. Top with 1/2 of noodles, overlapping a bit. Top with half of the remaining tomato mixture. Spoon ricotta cheese mixture over top and spread. Top with 1/2 of shredded cheese. Top with remaining noodles. Top with remaining tomato mixture. Sprinkle remaining shredded cheese on top. Cover with spray-coated foil.

Bake about 45 minutes. Let stand about 15 minutes before serving.

Note: Freezes well uncooked.