Mexican Lasagna

Mexican Lasagna
Filling:
1-15 oz. can black beans, rinsed and drained
1-16 oz. jar mild green salsa

Sauce:
1 lb. lean ground pork sausage or beef, cooked and drained
2-16 oz. jars mild red salsa

Cheese:
8 oz. shredded mexi-blend (I like to use more.)

In a pan, spread 1/3 c sauce on bottom. Layer 4 lasagna noodles, filling, sauce, and cheese. Repeat.

(Freezes well up to 3 months. Just thaw in fridge night before baking.)

Bake covered 375 degrees for 45 minutes. Uncover and bake 10 more minutes. Let stand 15 minutes. Serve with sour cream.