Spinach and black bean lasagna

My latest discovery from my pile of cookbooks.....Even Jamey liked it:

Spinach and Black Bean Lasagna (from the Dinner Doctor Cookbook)

2 cans (15 oz) black beans, drained
1 jar (26 oz) tomato-based pasta sauce
1/2 tsp ground cumin
1 container (15 oz) ricotta cheese
1 pkg (10 oz) frozen chopped spinach - thawed and well drained
2 large eggs, lightly beaten
9 lasagna noodles
1 pk (2 cups) shredded Monterey Jack cheese (recipe calls for the kind with Jalapeno peppers, but I just used plain)

1. Preheat oven to 375 with rack in center of oven
2. Cook lasagna noodles
3. Puree beans with pasta sauce and cumin
4. In another bowl, mix the ricotta, spinach, and eggs.
5. Spoon one third of bean mixture on bottom of a 13x9 baking glass or ceramic baking dish.
6. Put on 3 lasagna noodles
7. Spoon on half the spinach mixture and spread evenly
8. Scatter 1 cup of cheese
9. Spread remaining spinach mixture on
10. Add 3 noodles
11. Spread half of the remaining bean mixture on
12. Add last 3 noodles
13. Top with remaining bean mixture

Cover with foil and bake 40 to 45 minutes (until bubbling). Scatter remaining 1 cup of cheese evenly and cover the dish again with foil. Let the lasagna rest until the cheese melts (at least 10 minutes).