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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This Lasagna is a good Vegetarian dish. It can be made ahead up to 1 day and baked as directed or , freeze up to 1 month; thaw frozen casserole in fefrigerator overnight, and bake for 40 to 45 minutes or until heated through. The recipe comes from Better Homes & . Ingredients:
9 lasagna noodles |
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 garlic cloves, minced |
2 (15 ounce) cans tomato sauce (rotel-diced tomatoes with green chilies works great) or 2 (15 ounce) cans tomato sauce, with seasoning (rotel-diced tomatoes with green chilies works great) |
1/4 cup fresh snipped cilantro |
1 (12 ounce) container low fat cottage cheese |
1 (8 ounce) package reduced-fat cream cheese |
1/4 cup light sour cream |
sliced tomato (optional) |
fresh cilantro leaves (optional) |
Directions:
1. Cook noodles according to package directions; drain.
2. Mash one can of the beans and set aside; Lightly coat a large skillet with cooking spray; add onions, green sweet pepper, and garlic; Cook and stir over medium heat until tender but not brown, add the 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.
4. Spray a 3-quart rectangular baking dish with nonstick coating; arrange 3 of the noodles in the dish; Top with one-third of the bean mixture, then spread one-third of the cheese mixture,repeat layers twice, ending with bean mixture;RESERVE the remaining cheese mixture.
5. Bake, covered, in a 350 degree oven for 40 to 45 minutes or until heated through; DOLLOP with reserved cheese mixture, Let stand 10 minutes, Garnish with tomatoes slices and cilantro if desired.
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