Recipe: Black Bean Lasagna

Black Bean Lasagna

8 oz lasagna noodles
30 oz canned black beans, rinsed and drained
1 tsp olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
28 oz spaghetti sauce
8 oz no salt added tomato sauce
1/4 cup chopped cilantro
12 oz cottage cheese, low fat
8 oz reduced-fat cream cheese
1/4 cup sour cream, light

Cook noodles according to package directions; drain. Mash 1 can of beans and set aside.

Heat oil in large skillet and add onion, green pepper, and garlic. Cook and stir over medium heat until tender but not brown.

Add mashed beans, unmashed beans, spaghetti sauce, tomato sauce, and chopped cilantro; heat through.

Combine cottage cheese, cream cheese and sour cream in a large mixing bowl and set aside. Spray a 3 quart rectangular baking dish with nonstick coating.

Spread a little bit of bean mixture along the bottom of the baking dish. Arrange 3 of the noodles in the dish. Top with one third of the bean mixture. Spread with one-third of the cheese mixture. Repeat layers, ending with bean mixture on top.

Bake, covered, in a 350 oven for 40 to 45 minutes or until heated through. Let stand for 10 minutes before serving.