Latest revision as of 13:04, 6 January 2013

Serves: 8

Active Time: 45 minutes

Total Time: 1 hour 25 minutes

From: recipe.com

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)

Directions

Step 1

Cook noodles according to package directions; drain. Mash one can of the beans; set aside.

Step 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.

Step 3

In a large bowl combine cottage cheese, cream cheese, and sour cream; set aside. Spray a 13x9x2-inch baking dish or 3-quart rectangular casserole 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.

Step 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.