Black Bean Lasagna

13 ingredients
5 steps

Ingredients

  • 9 lasagna noodles
  • 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 garlic cloves, minced
  • 2 (15 ounce) cans tomato sauce (ROTEL-Diced tomatoes with green chilies works great) or (15 ounce) cans tomato sauce, with seasoning (ROTEL-Diced tomatoes with green chilies works great)
  • 1/4 cup fresh snipped cilantro
  • 1 (12 ounce) container low fat cottage cheese
  • 1 (8 ounce) package reduced-fat cream cheese
  • 1/4 cup light sour cream
  • sliced tomatoes (optional)
  • fresh cilantro leaves (optional)

Directions

  1. 1
    Cook noodles according to package directions; drain.
  2. 2
    Mash one can of the beans and set aside; Lightly coat a large skillet with cooking spray; add onions, green sweet pepper, and garlic; Cook and stir over medium heat until tender but not brown, add the mashed beans,unmashed beans, tomato sauce, and snipped cilantro; heat through.
  3. 3
    In a large bowl combine cottage cheese, cream cheese, and sour cream;set aside.
  4. 4
    Spray a 3-quart rectangular baking dish with nonstick coating; arrange 3 of the noodles in the dish; Top with one-third of the bean mixture, then spread one-third of the cheese mixture,repeat layers twice, ending with bean mixture;RESERVE the remaining cheese mixture.
  5. 5
    Bake, covered, in a 350 degree oven for 40 to 45 minutes or until heated through; DOLLOP with reserved cheese mixture, Let stand 10 minutes, Garnish with tomatoes slices and cilantro if desired.

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