Black Bean Lasagna

Ingredients:	1 (15 oz) Black Beans, drained 1 (28 oz) can crushed tomatoes, undrained 3/4 cup chopped onions 1/2 cup chopped green bell pepper 1/2 cup salsa 1 teaspoon chili powder 1/2 teaspoon cumin 1 cup light ricotta cheese 1/8 teaspoon garlic powder 1 egg 10 uncooked lasagna noodles 6 oz. shredded cheddar
Directions:	1- Heat oven to 350ºF. Spray 13x9-inch baking dish with nonstick cooking spray. In large bowl, mash beans slightly. Stir in tomatoes, onions, bell pepper, salsa, chili powder and cumin; mix well. 2-In small bowl, combine ricotta cheese, garlic powder and egg; blend well. 3-Spread 1 cup of the tomato mixture over bottom of sprayed baking dish. Top with half of noodles, overlapping slightly. Top with half of remaining tomato mixture. Spoon ricotta micture over top; spread carefully. Top with half of cheese, then with remaining noodles, tomato mixture and cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. 4-Bake at 350ºF. for 40 to 45 minutes or until noodles ar tender. Uncover; let stand 15 minutes before serving.