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.