Contributed By: hollybeth
Better Homes And Gardens Website
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Total Preparation Time: 45 minutes
Ingredients: Bean & Legume
Rice, Pasta & Bread
Actual Cooking Time: 45 minutes
Number of Servings: 8
Origin: Italian
Mexican & Spanish
Special Features: Make Ahead
Vegetarian
Meal Type: Entree
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 (Neufchatel)
1/4 cup Light dairy sour cream
Tomato slices (optional)
Fresh cilantro leaves (optional)
Preparation
1. Cook noodles according to package directions; drain. Mash one can of the beans; set aside.
2. 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.
3. 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.
4. 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. Makes 8 servings.
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.
Cook's Notes
Nutrition Information