1 (12 ounce) box whole wheat lasagna pasta
1 (15 ounce) can whole black beans, rinsed
1 (13 1/2 ounce) can spinach, drained
1 (24 ounce) jar tomato pasta sauce (I use Prego All Natural Chunky Veggie sauce)
1 (8 ounce) bag vegan cheddar style shreds (I use Daiya)
1 (8 ounce) bag mozzarella style shreds (I use Daiya)
1. Preheat oven to 350 degrees F. Cook pasta according to directions on box.
2. Mix black beans, spinach, and sauce in medium sauce pan and warm over low-medium heat.
3. Layer bean sauce mixture, noodles and cheese in large baking pan, and bake 30 minutes.
Source of recipe: I made this recipe up based on what I remembered from my mom's recipes and from what I could find in the store.