Black-Bean Lasagna

16 ingredients
4 steps

Ingredients

  • 4 jalapeno peppers
  • 2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 4 garlic cloves, minced
  • 2 cups chopped tomato
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 (15.5-ounce) cans black beans, rinsed and drained
  • 3 tablespoons chopped fresh cilantro
  • 1 (8-ounce) carton reduced-fat sour cream
  • 1 large egg, lightly beaten
  • 1 (16-ounce) bottle chunky salsa
  • Cooking spray
  • 12 cooked lasagna noodles
  • 1 1/2 cups (6 ounces) shredded Monterey Jack cheese

Directions

  1. 1
    Preheat broiler.
  2. 2
    Cut jalapenos in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 4 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop. Reduce oven temperature to 375°.
  3. 3
    Heat a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and garlic; saute 6 minutes. Add tomato, cumin, and coriander; cook 3 minutes. Add jalapeno and beans; cook 3 minutes. Remove from heat; cool 10 minutes. Stir in cilantro, sour cream, and egg.
  4. 4
    Spread 3 tablespoons salsa in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles slightly overlapping over salsa, and top with half of the bean mixture, 1/2 cup cheese, and 3 tablespoons salsa. Repeat the layers, ending with noodles. Spread remaining salsa over noodles, and sprinkle with 1/2 cup cheese. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 15 minutes or until cheese melts. Let stand 5 minutes.

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