Black Bean Lasagna

Not vegan, obviously, but when I can get my partner & daughter known collectively as "THE CARNIVORES" to eat a bean meal, then I consider it a victory!

9 brown rice lasagna noodles
1 large onion, chopped
1 tsp. oil
3 garlic cloves, minced
1 can diced tomatoes, undrained
2 cans (16 ounces each) black beans, drained & rinsed
2 cans (6 ounces each) tomato paste
1 cup water
2 Tblsp. fresh cilantro
1/2 tsp. crushed red pepper flakes
4 egg whites, lightly beaten
1 carton (15 ounces) part skim ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley

2 cups (8 ounces) shredded, reduced fat Mexican cheese blend

Cook noodles according to package directions. Meanwhile, in a large skillet over medium heat, cook onion in oil until tender. Add garlic; cook 1 minute longer. Add the beans, tomatoes, tomato paste, water, cilantro and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened.

In a small bowl, combine the egg whites, ricotta cheese, Parmesan cheese and parsley.
   
Drain noodles. Spread 1/2 cup bean mixture into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with three noodles, a third of the ricotta mixture, a third of the remaining bean mixture and 2/3 cup cheese blend. Repeat layers twice.
  
Cover and bake at 350° for 30-35 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.