Black Bean Lasagna Ii

Ingredients

• Servings: 8
• 9 lasagna noodles
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/2 cup frozen corn kernels, thawed
• 2 cloves garlic, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (16 ounce) can refried black beans
• 2 3/4 cups canned tomato sauce
• 1/2 cup salsa
• 1/2 cup chopped fresh cilantro, divided
• 1 1/2 cups cottage cheese
• 1 cup ricotta cheese
• 1/4 cup sour cream
• 8 ounces monterey jack cheese, shredded
• 1/4 cup sliced ripe olives
• 8 sprigs fresh cilantro

Recipe

Preparation Time: 45 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• coat a large skillet with non-stick cooking spray, and place over medium heat. saute onion, red bell pepper, corn and garlic until tender. stir in black beans, refried beans, tomato sauce, salsa and 1/4 cup cilantro. cook until heated through and slightly thickened; set aside.
• in a large bowl, combine cottage cheese, ricotta, sour cream, shredded monterey jack cheese and remaining 1/4 cup chopped cilantro; set aside.
• coat a 9x13 inch casserole dish with non-stick cooking spray. arrange 3 of the cooked lasagna noodles in the bottom of the dish, cutting to fit if necessary. spread with 1/3 of the bean mixture, then 1/3 of the cheese mixture. repeat layers twice more.
• cover, and bake in preheated oven for 45 minutes. garnish with sliced black olives and sprigs of cilantro.