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Tex Mex Lasagna

Serves 8 to 10

1/2 cup chopped onion
1 Tbs chopped garlic
1 cup chopped cilantro leaves
1 cup chopped spinach
1 tsp chopped jalapeno, optional or use green chilies
1/2 cup olive oil (as needed)
2 cups cooked black beans (dried or canned)
1-1/2 cups marinara sauce (your own or bottled)
1 cup veggie stock
1 pound fresh jalapeno lasagna noodles (if unavailable plain noodles can be substituted. If using dry noodles, cook first.)
1-1/2 cup each: shredded Monterey Jack and Cheddar cheeses

Saute onion, garlic, spinach, cilantro and jalapeno or chilies in olive oil. Add beans and cook 5 minutes. Add 1 cup marinara sauce, and stock; cook an additional 10 minutes. Layer with fresh pasta in this manner:
Cover bottom of a 13 X 9 X 2-inch dish with 1/4 cup marinara sauce, add a layer of pasta, than a layer of sauce made with beans. Sprinkle half of each cheese over sauce. Repeat layers, ending with pasta. Top with 1/4 cup marinara sauce and remaining cheese. Bake at 350-degrees F for 35 - 45 minutes. The last 10 minutes, before done, sprinkle the top with whole grain bread crumbs that had been toasted with chopped herbs and minced garlic. Finely chopped nuts could also be mix in to create a tasty crust.

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