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Black Bean Lasagna

Recipe Introduction


Source: Cooking Light -4/01





List of Ingredients



• 4 jalapeno peppers
  
• 2 cups chopped onion
  
• 1 cup chopped green bell pepper
  
• 1 cup chopped red bell pepper
  
• 4 cloves garlic, minced
  
• 2 cups chopped tomato
  
• 1 1/2 teaspoons ground cumin
  
• 1 teaspoon ground coriander
  
• 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



1. Preheat broiler.
   
   
2. 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.
   
   
3. 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.
   
   
4. Yield 8 servings 452 cal, 12.6 g fat, 21.8g pro, 65.2g carb, 55mg chol, 559mg sod.