b's black bean lasagna

My mister is many spectacular things — talented songwriter, MMA fighter, critical thinker, defender of our freedom — but culinary extraordinaire is not one of those things.

This is a man whose weeknight recipe arsenal consists almost wholly of eggs, cans of beans and boiled asparagus. A man who has but two skillets, one pot and zero tongs.

So I was a mixture of thrilled and apprehensive when he so generously offered to cook dinner for me after a long weekend trip to Richmond (where I just so happened to witness a wedding reception in a train station, but that's another story for another day.)

And ladies and gentlemen, the man can cook. Behold, the black bean lasagna:

the layers, oh, the layers.

I must confess a certain amount of dread when I saw how many fat-free cheese packages were being unloaded from his grocery bags, but it didn't matter at all in the end. This mess was awesome.

b's black bean lasagna

1 jar marinara sauce
1 package no-boil lasagna noodles
2 cans of black beans
1 can of kidney beans
1 can of corn
1 container of part-skim ricotta cheese
2 small packages of fat-free cheddar cheese
cumin
oregano
chili powder

Mash all three cans of beans with cumin, chili powder and oregano; mix with corn. Spread across bottom of casserole dish, then layer noodles, ricotta cheese, noodles, marinara sauce and fat-free cheddar. Bake at 375 for 40 minutes. Let rest 10-15 minutes before cutting into slices and arguing about politics while eating dinner in the living room.