Black Bean Lasagna

I love lasagna and black beans... My mom came up again to do some freezer cooking and we came across a black bean lasagna recipe.  We thought it was a great idea so we made it our own and it was delicious...I would say better then regular lasagna.
Ingredients

• 9 cooked lasagna noodles
• 1 large onion chopped
• 1 teaspoon of canola oil
• 3 cloves of minced garlic
• 2 16 ounce cans of black beans, rinsed and drained
• 1 14.5 ounce can of diced tomatoes (DO NOT DRAIN)
• 2 6 ounce cans of tomato paste
• 1 cup of water
• 4 egg whites ( I used egg beaters)
• 1 15 ounce container of reduced fat ricotta cheese
• 1/2 cup of grated Parmesan cheese
• 1/4 cup of parsley
• 16 oz of shredded reduce fat Mexican cheese

Directions

• Cook lasagna noodles
• In a skillet on medium heat, cook onion
• Add garlic and cook for another minute
• Add the beans, tomatoes, tomato paste and water.
• Bring the mixture to a boil
• Reduce heat and simmer for 15 minutes are until thick
• In a separate bowl combine egg whites, ricotta cheese, parmesean cheese and parsley
• Drain noodles
  
• Spread 1/2 cup of the bean mixture into a casserole dish (make sure dish is coated well)
• Layer bean mixture with 3 noodles, a third of the ricotta mixture, third of the bean mixture and then a third of the cheese
• Repeat those layers twice
• Cover the casserole and bake at 350 degrees for 30-35 minutes. 
  
• Uncover and then bake for 10-15 minutes
• Let stand for at least 10 minutes before serving
  

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