28 oz. jar spaghetti sauce
1/2 cup water
(2) 15 oz. cans black beans – rinsed, drained
1 1/2 cups low-fat ricotta cheese
1 egg
12 lasagna noodles – un-cooked
2 1/2 cups shredded low-fat mozzarella cheese

Over low heat, simmer spaghetti sauce, water, and black beans. Meanwhile, in a small bowl, combine ricotta cheese and egg; set aside. Place 1 cup of the bean mixture on the bottom of a 9″ X 13″ baking dish. Place 3 pieces of uncooked lasagna noodles on top of the sauce. Spread about 2/3 cup of the ricotta mixture over the noodles. Top with 1 cup of the bean mixture. Sprinkle about 1/2 cup of the mozzarella on top. Repeat two layers of noodles, ricotta, bean mixture, and mozzarella. Place on the remaining 3 lasagna noodles and pour the remaining bean mixture over all. Top with remaining mozzarella. Cover with aluminum foil and bake in a 375 degree oven for 30 minutes. Remove foil and continue to bake another 15 minutes.