- Apr 20, 2004
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YUMMM!!! A friend of mine used to make this all the time in college and I loved it. I finally just got the recipe from her today, so guess whose tummy is excited for the weekend... 
It's definitely worth the cooking time!
***
Black bean lasagna
9 lasagna noodles
2 15 oz cans black beans rinsed and drained
Nonstick cooking spray
½ cup chopped onions
½ cup chopped green pepper
2 cloves garlic minced
2 15 oz cans tomato sauce
¼ cup cilantro snipped
1 12 oz container low fat cottage cheese
1 8oz pkg. reduced fat cream cheese (Neufchatel), softened
¼ cup light dairy sour cream
Halved tomato slices (optional)
Cilantro (optional)
Cook noodles according to directions; drain. Mash 1 can of beans; set aside.
Spray a large skillet with nonstick coating; add onion, green pepper, and garlic. Cook and stir over medium heat til tender but not brown. Add mashed beans, unmashed black beans, tomato sauce, and snipped cilantro; heat through.
In a large mixing bowl combine cottage cheese, cream cheese, and sour cream; set aside. 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. Spread with one third of the cheese mixture. Repeat layers twice, ending with bean mixture and reserving the remaining cheese mixture.
Bake covered in a 350 oven for 40 to 45 minutes or till heated through. Dollop with reserved cheese mixture. Let stand for 10 minutes. If desired, garnish with tomato and cilantro. Makes 8 main dish servings
It's definitely worth the cooking time!***
Black bean lasagna
9 lasagna noodles
2 15 oz cans black beans rinsed and drained
Nonstick cooking spray
½ cup chopped onions
½ cup chopped green pepper
2 cloves garlic minced
2 15 oz cans tomato sauce
¼ cup cilantro snipped
1 12 oz container low fat cottage cheese
1 8oz pkg. reduced fat cream cheese (Neufchatel), softened
¼ cup light dairy sour cream
Halved tomato slices (optional)
Cilantro (optional)
Cook noodles according to directions; drain. Mash 1 can of beans; set aside.
Spray a large skillet with nonstick coating; add onion, green pepper, and garlic. Cook and stir over medium heat til tender but not brown. Add mashed beans, unmashed black beans, tomato sauce, and snipped cilantro; heat through.
In a large mixing bowl combine cottage cheese, cream cheese, and sour cream; set aside. 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. Spread with one third of the cheese mixture. Repeat layers twice, ending with bean mixture and reserving the remaining cheese mixture.
Bake covered in a 350 oven for 40 to 45 minutes or till heated through. Dollop with reserved cheese mixture. Let stand for 10 minutes. If desired, garnish with tomato and cilantro. Makes 8 main dish servings
