Add the crushed tomatoes, spaghetti sauce, herbs, and other dry ingredients next along with your black bean paste. I do not totally pulverize it completely in the way that I would do for a dip, but grind it enough to see tiny chunks of the bean throughout. This gives a nicer texture to this lasagna.
I cook this bean tomato sauce mixture to blend through until bubbly on my stove before assembling the lasagna.
As the sauce cooks and fills my kitchen with that delicious aroma of cooking basil and herbs, I put on a pot of water for my lasagna noodles to cook.
My usual method is spooning just a little bean tomato sauce first in the pan before laying down my first layer of cooked noodles.
For each layer, I put the sauce first then use ½ cups of cheese, then noodles before moving to the next layer, rotating in this fashion until all my ingredients are finished. The last inner layer has one cup of the cheese, which makes it nice and gooey with cheesy goodness before that final layering of noodles and sauce.
Cover with aluminum foil and bake in a 350-degree oven for about 35-40 minutes until it is hot and bubbly.