foodie friday

TGIF!!

i love the weekends!
when webb was little and i started staying at home people used to always say ...
"i bet the weekends just aren't the same to you anymore".
i beg to differ!!
they are still the best part of my week.
the hubbie is home, we get to be a family and do fun things together,
and the best part is i don't feel all the pressure i do during the week! ... (but that's my fault!)
praise the Lord for the weekends :)

here's a new recipe i wanted to share that a friend recently shared with me.
i wasn't sure i would like it when i made it.
it'll definitely be served again!
it's a healthy spin on your typical lasagna and the flavors work so well together

via southern living

spinach and black bean lasagna
2 large eggs, lightly beaten
1 (15-ounce) container ricotta cheese (i used cottage cheese instead)
1 (10-ounce) package frozen chopped spinach, thawed and well drained (i used fresh)
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
4 cups (16 ounces) shredded Monterey Jack cheese with peppers, divided
2 (16-ounce) cans black beans, rinsed and drained
1 (2-pound, 13-ounce) jar pasta sauce
1/2 teaspoon 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.