Black Bean Lasagna

1 can tomatoes, drained and chopped

1 can (4 oz) chopped green chilies, drained

1 can (8 oz) tomato sauce

1 can (15 oz) black beans, rinsed and drained

1 tsp. ground cumin

1 tsp. chili powder

6 no-cook lasagna noodles

1 1/2 cups nonfat ricotta cheese

1 1/2 cups shredded nonfat mozzarella cheese

1 1/2 cups chopped fresh coriander

Preheat Oven To: 375

Serves:  6 - 8

Serve With:  Dry red wine, Tomato-feta salad and fresh white baguette

In a small bowl, mix the tomatoes and chilies with the tomato sauce.

In a medium bowl, combine the beans, cumin and chili powder.  Lightly mash the beans with a fork.

Coat a 9 x 9 pan with nonstick spray. 

Cover the bottom of the pan with some of the tomato sauce mixture.  Place two noodles on top of the sauce.  Spoon a layer of the tomato sauce, bean sauce and cheeses over the noodles and add two more noodles.  Repeat, ending with cheese. Bake at 375 for 30 minutes or until the lasagna bubbles.