Black Bean Lasagna

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Black Bean Lasagna

 

9 (8 oz.) lasagna noodles

2 cans (15 oz. ea.) black beans, rinsed and drained

Nonstick cooking spray

1/2 cup chopped onion

1/2 cup chopped green bell pepper

2 cloves garlic, minced

2 cans (15 oz. ea.) low sodium tomato sauce OR tomato sauce with seasonings

1/4 cup chopped fresh cilantro

1 container (12 oz.) low fat cottage cheese

1 pkg. (8 oz.) Neufchatel reduced fat cream cheese

1/4 cup light dairy sour cream

Tomato slices, optional

Fresh cilantro leaves, optional

 

1. Cook noodles according to package directions; drain. Mash one can of the

beans; set aside.

 

2. Lightly coat a large skillet with cooking spray; add onion, green sweet

pepper, and garlic.

Cook and stir over medium heat until tender but not brown. Add mashed beans,

unmashed beans,

tomato sauce, and snipped cilantro; heat through.

 

3. In a large bowl combine cottage cheese, cream cheese, and sour cream; set

aside. Spray a

3-quart rectangular baking dish with nonstick coating. Arrange three of the

noodles in the dish.

Top with one-third of the bean mixture. Spread with one-third of the cheese

mixture. Repeat layers

twice, ending with bean mixture. Reserve the remaining cheese mixture.

 

4. Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until heated

through. Dollop with

reserved cheese mixture. Let stand for 10 minutes. Garnish with tomato slices

and cilantro, if desired.

 

Makes 8 servings.

 

Make-Ahead Tip: Refrigerate unbaked casserole, covered, up to 1 day, and bake

as directed.

Or, freeze up to 1 month; thaw frozen casserole in refrigerator overnight,

and bake for 40 to 45 minutes

or until heated through.

 

Nutrition Information:

Per serving = calories 340, total fat 8 g, sat 5 g, cholesterol 25 mg,

sodium 589 mg, carbs 49 g, fiber 8 g, protein 21 g.