Spicy Mexican Lasagna with Black Beans and Salsa

1.Preheat your oven to 375°F (190°C).

2.In a large mixing bowl, combine the black beans, corn, diced bell peppers, diced tomatoes, cumin, chili powder, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix well to combine all the ingredients.

3.In another bowl, mix the ricotta cheese with half of the shredded cheddar cheese and half of the chopped cilantro. Set aside.

4.Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

5.Spread a thin layer of salsa on the bottom of a 9x13 inch baking dish to prevent sticking.

6.Layer 3 lasagna noodles over the salsa, then spread half of the black bean mixture over the noodles, followed by half of the ricotta cheese mixture. Top with a third of the remaining salsa and a sprinkle of cheddar cheese.

7.Repeat the layering process: add another 3 noodles, the remaining black bean mixture, the remaining ricotta mixture, another third of the salsa, and more cheddar cheese.

8.Top with the final 3 noodles, the remaining salsa, and the last of the cheddar cheese. Sprinkle the remaining cilantro on top for garnish.

9.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

10.Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

11.Let the lasagna cool for about 10 minutes before slicing and serving.