Recipe

Black Bean Lasagna Recipe


Black Bean Lasagna Recipe
Really very delightful dish for non meat recipes

Midgelet

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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
  1. Cook noodles according to package directions; drain.
  2. Mash one can of the beans; set aside.
  3. Lightly coat a large skillet with cooking spray; add onion,
  4. green sweet pepper, and garlic.
  5. Cook and stir over medium heat until tender but not brown.
  6. Add mashed beans, unmashed beans, tomato sauce, and snipped cilantro; heat through.
  7. .
  8. In a large bowl combine cottage cheese, cream cheese, and
  9. sour cream; set aside.
  10. Spray a 3-quart rectangular baking dish with nonstick coating. Arrange three of the noodles in the dish.
  11. Top with one-third of the bean mixture.
  12. Spread with one-third of the cheese mixture.
  13. Repeat layers twice, ending with bean mixture.
  14. Reserve the remaining cheese mixture.
  15. Bake, covered, in a 350 degree F oven for 40 to 45 minutes
  16. or until heated through.
  17. Dollop with reserved cheese mixture.
  18. Let stand for 10 minutes.
  19. Garnish with tomato slices and cilantro, if desired.
  20. Make-Ahead Tip:
  21. 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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Comments


Hmmmm, love black beans, love lasagna...a must try!


This looks fantastic! Thank you for posting.


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