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I don't use the mixes mostly because they have partially hydrogenated oils/trans fats in them, same thing with refrigerator biscuits. I was just trying to locate the egg free recipe for you, but didn't have any luck.

Now, on to something different.....

I made this yesterday. Its sort of a combination of a couple of recipes.

Mexican Lasagna
1 lb. 93% lean ground beef 2 cloves minced garlic 1/2 cup minced onion 1 T cumin 1 can Rotel 1 8 oz tomato sauce 15 oz. can pinto beans, drained 4 T chipotle salsa, divided 4 oz. can jalapeno salsa	2 T + 1 1/2 tsp of taco seasoning (1 pkg taco seasoning) 12 lasagna noodles 1 15oz nonfat or reduced-fat ricotta cheese 3/4 C plus 2 T fat-free egg substitute or 3 eggs 3 C shredded nonfat or reduced-fat Monterey Jack or Cheddar cheese diced jalapenos to taste
Cook ground beef in large nonstick skillet or sauce pan over medium heat, stirring to crumble, until no longer pink. Add garlic, onions, cumin, taco seasoning, Rotel, tomato sauce, beans, jalapeno salsa and 1 T chipotle salsa, and some diced jalapenos; stir to mix well. Remove from heat and set aside. Soak noodles for 20 minutes in hot water. Coat a 9 x 13 pan with nonstick cooking spray. Put a 1/2 cup of sauce in bottom of pan and line the bottom of the pan with 3 of the noodles. Combine the ricotta and egg substitute in a small bowl, add 3 T chipotle salsa, diced jalapeno, mix well. Set aside. Spread 1/3 of the meat mixture over the noodles, dot with 1/3 of the ricotta mixture, and top with half of the cheese. Repeat the layers using the remaining ingredients. Cover the dish with aluminum foil and bake at 350 F for 35 minutes. Remove foil and bake another 25 minutes until the dish is heated through and the cheese is melted. Remove from the oven and let sit 15 minutes before cutting into squares and serving. Yields 8 servings.

Now, I thought the meat sauce was a little dry or a little too little. so I think next time I would add a second can of tomato sauce and another can of Rotel. Shoot forgot to list 1 tsp of sugar to the meat mixture to cut the acid.

For cheese I used some 4 cheese Mexican blend, 4 cheese Italian blend and some sharp cheddar. I use 2% and it turned our good. Hubby liked it the way it is, but I still want to try it by adding those extras. It might be a good way for you to use some of the black beans if you have left overs.