Heat oven to 350ºF. Spray a 13x9-inch (3-quart) glass baking dish with cooking spray so the lasagna won’t stick. In a large bowl, add the black beans and mash them slightly with a fork or potato masher—you still want some texture. Stir in the diced tomatoes, chopped onions, green bell pepper, old el paso* thick n' chunky salsa, chili powder and cumin until everything is evenly mixed and coated.
In a small bowl, add the light ricotta or cottage cheese. Sprinkle in the garlic powder, then add the egg. Mix until the egg is fully blended and the ricotta mixture is smooth and uniform.
Spread 1 cup of the tomato and black bean mixture evenly over the bottom of the prepared baking dish. Arrange half of the uncooked oven ready lasagna noodles over the sauce, overlapping slightly so they form a solid layer. Spread half of the remaining tomato mixture over the noodles. Spoon the ricotta mixture over the top and spread carefully to cover, trying not to disturb the layers underneath. Sprinkle half of the 1/2 cups shredded cheddar or mozzarella cheese over the ricotta. Layer with the remaining uncooked oven ready lasagna noodles, then the remaining tomato mixture, and finish with the remaining shredded cheddar or mozzarella cheese on top. Spray a sheet of foil with cooking spray, then cover the baking dish with the foil, sprayed side down, to prevent sticking.
Bake at 350ºF for 40 to 45 minutes or until the noodles are tender and the lasagna is hot and bubbling. Carefully remove the foil. Let stand 15 minutes before serving so the layers set and it’s easier to cut and serve.
