Black Bean Lasagna

    1 16 oz can of diced tomatoes
    1 12 oz can tomato paste
    2 tsp salt
    1/2 tsp garlic powder
    1 tbsp dried oregano leaves
    1 small onion, finely chopped
    2 cups water
    8 oz lasagna noodles
    2 15 oz cans black beans, rinsed and drained
    1 16 oz container ricotta cheese 
    1 pound Italian sausage, cooked and drained
    16 oz shredded Cheddar
    16 oz shredded mozzarella
Bring the first six ingredients to a boil in a large pot, over medium-high heat. Reduce heat and simmer uncovered for 30 min. Prepare lasagna noodles as directed on pkg. lay on a cookie sheet to prevent sticking. Spread 1 cup of sauce on the bottom of a 9x13 x2 baking dish. Add 3 layers each of noodles, sauce, beans, ricotta, cheddar, and mozzarella, ending with the mozzarella. On the last layer, spread Italian sausage before putting top layer of cheeses. Bake for 40 min uncovered. Allow dish to stand 15 min before cutting into 12 squares and serving.

adapted from Trisha Yearwood's Georgia Cooking in an Oklahoma Kitchen