This week's menu (and Spinach-Black Bean Lasagna)

Better late than never, right?

Translation:

M - lamb chops

T - spinach-black bean lasagna

W - hamburger with sweet potato fries

Th - fish

F - spaghetti squash with chicken

S - wedding (which means pizza for the 3-year-old)

S - soup

The Spinach-Black Bean Lasagna we had last night is one of my favorite freezer meals. I will often cook it in a 9x13 and then freeze the leftovers because there is no way we can eat that much. It's also an easy one to double and then assemble in 4 8x8 pans. It's great to have on hand for us but also for friends that may be in the need for a meal. (And this one tends to be a hit!) If you are making a whole one just to freeze, no need to cook it first! Only if you are freezing leftovers.

I have no idea where this recipe came from. It is not mine originally. 

Spinach-Black Bean Lasagna


Ingredients: 

9 lasagna noodles

2 large eggs 

2 cups ricotta cheese 

1 10-ounce package frozen chopped spinach, thawed and well drained

1/4 cup cilantro, chopped

1/4 teaspoon coarse salt

4 cups Monterey Jack cheese, shredded and divided

2 15-ounce cans black beans, rinsed and drained

3 cups prepared marinara sauce

1/2 teaspoon ground cumin


[1] In a large pot of boiling water, cook, lasagna noodles until done but firm to the bite. Drain and set aside on waxed paper.

[2] In a large bowl, stir together the eggs, ricotta, spinach, cilantro and salt. Add in 1 cup of the Monterey Jack cheese; set aside.

[3] Mash beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread one-third of bean mixture on bottom of a lightly greased baking dish.

[4] Layer with 3 noodles, half of spinach mixture, and 1/3 of the Monterey Jack cheese; repeat layers. Spread with one-third bean mixture; top with remaining 3 noodles and remaining bean mixture and remaining cheese. Cover tightly with foil, affix the cooking label and place flat in the freezer.


COOKING DIRECTIONS
Thaw
1. Preheat oven to 350 degrees
2. Bake, covered for 1 hour, remove the foil and bake for 10 minutes or until golden.