Vegetarian Recipe: BBlack Bean Lasagna

Black Bean Lasagna

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)

Procedures:

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°F (175°C) 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.