How to make it

  • 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.

Reviews & Comments 2

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    " It was excellent "
    blondie80 ate it and said...
    This looks fantastic! Thank you for posting.
    Was this review helpful? Yes Flag
    " It was excellent "
    auntybea ate it and said...
    Hmmmm, love black beans, love lasagna...a must try!
    Was this review helpful? Yes Flag

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