Black Bean Lasagna II

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!

• Preparation Time: 45 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 30 mins
• Calories: 361 Calories

Ingredients

• 1 cup ricotta cheese
• 2 cloves garlic, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 9 lasagna noodles
• 8 ounces Monterey Jack cheese, shredded
• 8 sprigs fresh cilantro
• 1 (16 ounce) can refried black beans
• 0.25 cup sour cream
• 0.5 cup chopped onion
• 0.5 cup salsa
• 0.5 cup chopped red bell pepper
• 0.5 cup chopped fresh cilantro, divided
• 1.5 cups cottage cheese
• 0.5 cup frozen corn kernels, thawed
• 2.75 cups canned tomato sauce
• 0.25 cup sliced ripe olives

Recipe Instructions

Step 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.

Step 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.

Step 3

In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.

Step 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.

Step 5

Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.