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In a large pot of lightly salted boiling water, cook the lasagna noodles 10 minutes, until tender, and drain. In a bowl, blend the ricotta cheese and egg, and set aside. Preheat oven to 350°F (175°C). Coat a 3 quart baking dish with cooking spray. Spray a large skillet with cooking spray, and saute the onion, green bell pepper, and garlic until tender. Mash black beans. Stir mashed black beans, whole black beans, and tomato sauce into skillet, and cook until heated through. Arrange 3 lasagna noodles in the bottom of the prepared baking dish, and layer with 1/3 each of the ricotta mixture, black bean mixture, and mozzarella cheese. Repeat twice. Bake 40 to 45 minutes in the preheated oven. Let stand 10 minutes before serving.
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