Spicy Mexican Lasagna with Black Beans and Salsa

1.Preheat your oven to 375°F (190°C).

2.In a large skillet, heat olive oil over medium heat. Add diced onion and bell peppers, sautéing until softened, about 5 minutes.

3.Stir in the black beans, corn, salsa, cumin, chili powder, garlic powder, onion powder, cayenne pepper, salt, and pepper. Cook for another 5 minutes until heated through. Remove from heat and stir in chopped cilantro.

4.In a separate bowl, mix the ricotta cheese with a pinch of salt and pepper until smooth.

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

6.In a 9x13 inch baking dish, spread a thin layer of the bean and salsa mixture on the bottom. Place 3 lasagna noodles over the mixture.

7.Spread half of the ricotta cheese over the noodles, followed by a third of the remaining bean and salsa mixture, and a third of the shredded cheddar cheese.

8.Repeat the layers: noodles, ricotta, bean and salsa mixture, and cheddar cheese. Finish with a final layer of noodles topped with the remaining bean and salsa mixture and the rest of the cheddar cheese.

9.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

10.Let the lasagna cool for 10 minutes before slicing. Serve warm, garnished with additional cilantro if desired.