Black Bean Lasagna II
Description
Lasagna with a Southwest twist. This can be frozen unbaked and kept for up to a month. Simply thaw in refrigerator overnight and bake as directed. Tastes even better reheated the second day!
Ingredients
•
9 lasagna noodles
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1/2 cup chopped onion
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1/2 cup chopped red bell pepper
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1/2 cup frozen corn kernels, thawed
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2 cloves garlic, chopped
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1 (15 ounce) can black beans, rinsed and drained
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1 (16 ounce) can refried black beans
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2 3/4 cups canned tomato sauce
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1/2 cup salsa
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1/2 cup chopped fresh cilantro, divided
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1 1/2 cups cottage cheese
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1 cup ricotta cheese
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1/4 cup sour cream
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8 ounces Monterey Jack cheese, shredded
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1/4 cup sliced ripe olives
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8 sprigs fresh cilantro
Directions
1
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.
2
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.
3
In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.
4
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.
5
Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.