Recipe

Black Bean Lasagna Recipe

	Midgelet / All my dishes 3 months ago Really very delightful dish for non meat recipes Prep:20m Cook:45m Servings:8	Midgelet
	easy beans vegetarian cheese lasagna pasta

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Fans

auntybea

blondie80

Ingredients

9 lasagna noodles (8 ounces)

2 15-ounce cans black beans, rinsed and drained

Nonstick cooking spray

1/2 cup chopped onion

1/2 cup chopped green sweet pepper

2 cloves garlic, minced

2 15-ounce cans low-sodium tomato sauce or

tomato sauce with seasonings

1/4 cup snipped fresh cilantro

1 12-ounce container low-fat cottage cheese

1 8-ounce package reduced-fat cream cheese

1/4 cup light dairy sour cream

Tomato slices (optional)

Fresh cilantro leaves (optional)

Directions

Cook noodles according to package directions; drain.

Mash one can of the beans; 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, unmashed beans, tomato sauce, and snipped cilantro; heat through.

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.

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.

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.

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