1 (15 oz.) can of black beans, drained and rinsed
1 (28 oz.) can of crushed tomatoes, undrained
3/4 c. chopped onion
1/2 c. chopped green pepper
1/2 c. salsa
a tsp. chili powder
1/2 tsp. cumin
1 c. light ricotta cheese
1/8 tsp. garlic powder
1 egg
10 uncooked lasagna noodles
6 oz. (1 1/2 c.) shredded Cheddar or Mozzarella cheese

Heat oven to 350°F. Spray a 13x9 inch pan with cooking spray. In a large bowl, mash the beans slightly. Stir in the tomatoes, onions, green peppers, salsa, chili powder and cumin. Mix well. In a separate bowl, combine the ricotta, garlic powder, and egg.

Spread one cup of the tomato mixture in the bottom of the pan. Arrange half of the noodles in the pan, slightly overlapping. Top noodles with half of the remaining tomato mixture. Spread the ricotta mixture over the noodles and sprinkle with half of the cheese. Then, arrange the remaining noodles over the ricotta mixture and repeat the layering with the remaining ingredients. Cover with foil and bake 40-45 minutes. Uncover and let stand for 15 minutes.

If refrigerated before baking, add 15 minutes to the baking time.