| 1 | cn | Black beans; (15 oz) |
| 2/3 | c | Brown rice; uncooked |
| 1 | ts | Ground cumin |
| 1 | ts | Ground coriander |
| 1/2 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 1 | c | Frozen corn; thawed |
| 1/2 | c | Vegetable stock; plus 1 tablespoon |
| 1/3 | c | Anaheim chili pepper; seeded & diced |
| 1 | cn | Chopped green chiles; (4 oz) well drained |
| 3 | tb | Cilantro; finely chopped |
| | Bean Sauce |
| 3/4 | c | Vegetable stock; divided |
| 2 | tb | Onion; finely diced |
| 2 | ts | Garlic; finely minced |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Ground coriander |
| 1/2 | ts | Chili powder |
| 1/8 | ts | Pepper |
| 1 1/2 | ts | Dry sherry |
| 1/2 | ts | Sherry vinegar |
| 1 | tb | Tomato paste |
| 2 | tb | Cilantro; finely chopped |
| | ASSEMBLE |
| 2 2/3 | c | Marinara sauce |
| 6 | | Sheets fresh lasagne noodles; * see note |
| 1 | c | Lowfat ricotta cheese |
| 2 2/3 | c | Mozzarella cheese; part-skim, grated |
| 1/4 | c | Bread crumbs; freshly made |
