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Black Bean Lasagna

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Makes: 8 servings
Prep: 45 minutes
Bake: 40 minutes
 
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Black Bean Lasagna

Ingredients

  • 9  lasagna noodles (8 ounces)
  • 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  cloves garlic, minced
  • 2  15-ounce cans low-sodium tomato sauce or tomato sauce with seasonings
  • 1/4  cup snipped fresh cilantro
  • 1  12-ounce container low-fat cottage cheese
  • 1  8-ounce package reduced-fat cream cheese (Neufchatel)
  • 1/4  cup light dairy sour cream
  •   Tomato slices (optional)
  •   Fresh cilantro leaves (optional)

Directions

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

2. Lightly coat a large skillet with cooking spray; add onion, green sweet pepper, and garlic. Cook and stir over medium heat until tender but not brown. Add 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. Spray a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick coating. Arrange three 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. Reserve the remaining cheese mixture.

4. Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until heated through. Dollop with reserved cheese mixture. Let stand for 10 minutes. Garnish with tomato slices and cilantro, if desired. Makes 8 servings.

Make-Ahead Tip: Refrigerate unbaked casserole, covered, up to 1 day, and bake as directed. Or, freeze up to 1 month; thaw frozen casserole in refrigerator overnight, and bake for 40 to 45 minutes or until heated through.

Nutrition Facts

  • Servings Per Recipe 8 servings
  • Calories 340,
  • Total Fat (g) 8,
  • Saturated Fat (g) 5,
  • Cholesterol (mg) 25,
  • Sodium (mg) 589,
  • Carbohydrate (g) 49,
  • Fiber (g) 8,
  • Protein (g) 21,
  • Vitamin A (DV%) 21,
  • Vitamin C (DV%) 31,
  • Iron (DV%) 21,
  • Percent Daily Values are based on a 2,000 calorie diet

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