2 (15.5 ounce) cans black beans, rinsed and drianed
3 tablespoons chopped fresh cilantro
1 (8 ounce) carton reduced-fat sour cream
1 large egg, lightly beaten
1 (16 ounce) bottle chunky salsa
cooking spray
12 cooked lasagna noodles
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
Instructions
Preheat broiler.
Cut jalapenos in half lengthwise; discard seeds and membranes. Place pepper halves, skin side up, on a foil lined baking sheet; flatten with hand. Broil 4 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop. Reduce oven temperature to 375.
Heat a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and garlic; saute 6 minutes. Add tomatoes, cumin, and coriander; cook 3 minutes. Add jalapenos and beans; cook 3 minutes. Remove from heat; cool 10 minutes. Stir in cilantro, sour cream and egg. Spread 3 tablespoons salsa in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodle, slightly overlapping over salsa, and top with half the bean mixture, 1/2 cup cheese, and 3 tablespoons salsa. Repeat the layers, ending with noodles. Spread remaining salsa over noodles, and sprinkle with 1/2 cup cheese. Cover and bake at 375 for 30 minutes. Uncover and bake an additional 15 minutes or until cheese melts. Let stand 5 minutes.