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Black Bean Lasagna

1 pkg. (7 oz.) lasagna noodles
2 cans (15-oz. each) black beans, rinsed and drained
enough non-stick cooking spray
1/2-cup onion, chopped
1/2-cup green pepper, chopped
2 cloves garlic, minced
2 cans (15-oz.) tomato sauce or tomato sauce with seasonings
1/4-cup snipped fresh cilantro
1 tub (12-oz.) low-fat cottage cheese
1 pkg. (8-oz.) cream cheese (low-fat is OK)
1/4-cup light dairy sour cream
optional tomato slices
garnish fresh cilantro leaves, optional

Cook noodles according to package directions. Drain.
Mash one can of the beans, and set aside.
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, the other can of beans, tomato sauce, and snipped
cilantro; heat through.
Combine cottage cheese, cream cheese, and sour cream in a large bowl, and
set aside.
Spray a 3-qt. rectangular baking dish with nonstick coating.
Arrange three of the noodles in the dish. Top with 1/2 of the bean
mixture. Spread with 1/3 of the cheese mixture. Repeat layers, ending with
bean mixture, until all is used.
Reserve the remaining cheese mixture.
Bake covered at 350 F. oven for 40 - 45 minutes, until heated through.
Dollop with reserved cheese mixture. Let stand for 10 minutes.
Garnish with tomato slices and cilantro, if desired.
Makes 8 servings.

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