BLACK BEAN LASAGNA
Source of Recipe
"Nana" to Bubbe & Alex
. 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
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.
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