Black Bean Lasagna II recipe
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Ingredients
- 9 lasagna noodles ½ cup chopped onion ½ cup chopped red bell pepper ½ 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 ¾ cups canned tomato sauce ½ cup salsa ½ cup chopped fresh cilantro, divided 1 ½ cups cottage cheese 1 cup ricotta cheese ¼ cup sour cream 8 ounces Monterey Jack cheese, shredded ¼ cup sliced ripe olives 8 sprigs fresh cilantro
Nutrition Info
- 361.1 caloriescarbohydrate: 39.7 gcholesterol: 34.7 mgfat: 14.4 gfiber: 6 gprotein: 20.9 gsaturatedFat: 7.8 gservingSize: -sodium: 1067.2 mgsugar: 7.2 gtransFat: : -unsaturatedFat: : -
Directions Black Bean Lasagna II
Directions
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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.