Inside the layers of this Black-Bean Lasagna is a combination of jalapenos, onions, crisp red bell peppers, garlic, fresh tomatoes, sour cream, cilantro and of course black beans. We first roasted the jalapenos under the broiler and removed the blackened skin to add a depth of smoky-hot flavor. Seasonings in the form of cumin and ground coriander bring a southwestern spunk to the filling. This lasagna is not as saucy as some because a chipotle salsa is used in lieu of a tomato/marinara sauce. The salsa I used was pretty chunky and thus it was hard to get a semi-even layer while trying to spread it out, so I might puree it just a little next time. With 4 jalapenos and chiptole salsa, I was expecting this to be almost too hot - but it was actually not too bad! While it was still quite spicy, it was a very enjoyable heat. I got 8 hearty servings from this, so I can't wait to have this for lunch tomorrow! A very time involved recipe, but worth the effort!