Black Bean Lasagne

Black Bean Lasagne (best when made day before, serves six)

2 large eggs, lightly beaten
1 15 oz container ricotta cheese
1 10 oz package frozen chopped spinach, thawed and drained
1/4 c chopped fresh cilantro
1/2 t salt
4 c (16 oz) shredded Monterey Jack cheese with peppers, divided
2 16 oz cans black beans, rinsed and drained
1 2lb/13 oz jar pasta sauce
1/2 t ground cumin
9 precooked lasagna noodles
Garnish: chopped fresh cilantro

Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside.
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 13- x 9-inch baking dish.

Layer with 3 noodles, half of spinach mixture, and 1 cup Monterey Jack cheese; repeat layers. Spread with one-third bean mixture; top with remaining 3 noodles and remaining bean mixture.

Bake, covered, at 350° for 1 hour; uncover and top with remaining Monterey Jack cheese. Bake 5 more minutes or until cheese melts. Garnish, if desired.