Directions:
1) Heat oven to 375ºF. Grease 13x9-inch baking dish.
2) Cook noodles according to package directions 8 minutes or just until tender. Place in bowl of cold water; set aside.
3) In large bowl, combine beans, broth, garlic salt, cumin, thyme and chili powder. Mash with potato masher or back of spoon until nearly smooth and liquid is absorbed.
4) In large bowl, combine ricotta and 3 cups shredded cheese; mix well.
5) Drain noodles; blot dry. Arrange 5 noodles in bottom of baking dish. Spread with half the black bean mixture, then cheese mixture, then salsa. Repeat layering. Sprinkle with remaining 1 cup shredded cheese.
6) Bake, uncovered, 35 to 45 minutes or until top is browned. Let stand 10 minutes before serving.