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Black Bean Lasagna

Makes: 8 servings
Prep 45 mins Bake 350°F 40 mins to 45 mins
Black Bean Lasagna
Ingredients
  • 9  lasagna noodles (8 ounces)
  • 2 15  ounce can  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 can  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.

From the Test Kitchen
  • 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 (Black Bean Lasagna)
  • Servings Per Recipe 8,
  • cal. (kcal) 340,
  • Fat, total (g) 8,
  • chol. (mg) 25,
  • sat. fat (g) 5,
  • carb. (g) 49,
  • fiber (g) 8,
  • pro. (g) 21,
  • vit. A (RE) 216,
  • vit. C (mg) 18,
  • sodium (mg) 589,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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