Black Bean Lasagna Kinstlinger-Bruhn

INGREDIENTS

• 1 1/2 cups (9 ounces) dried black beans, picked over and rinsed
• 1 cup freshly grated Parmesan
• 5 tablespoons olive oil
• 1/4 cup chopped fresh coriander
• 2 cups part-skim-milk ricotta
• 1 bay leaf
• 2 1/4 teaspoons salt
• 3/4 cup dry red wine
• 2 cups tomato purée
• 1 small onion
• 1 pound part-skim-milk mozzarella, sliced thin
• 1 teaspoon dried oregano, crumbled
• 2 cups canned crushed tomatoes
• 1 teaspoon sugar
• 1 large egg, beaten lightly
• 9 dried lasagna noodles
• 1/2 teaspoon pepper
• 4 garlic cloves