Cheesy and rich-tasting, this vegetarian casserole will please the calorie watchers on your guest list. To spice it up even more, use a chunky chili-tomato sauce.
Preheat oven to 350°F. Lightly grease a 3-quart rectangular baking dish; set aside. Cook lasagna noodles according to package directions; drain. Rinse with cold water; drain again. Place noodles in a single layer on a sheet of foil; set aside.
Meanwhile, in a medium bowl combine egg, 1 cup of the Monterey Jack cheese, the cottage cheese, and cream cheese; set aside.
In a small bowl mash one can of the beans with a potato masher; set aside. In a large skillet cook onion, sweet pepper, and garlic in hot oil over medium-high heat until tender. Stir in mashed beans, the remaining can of whole beans, tomato sauce, dried cilantro, and cumin; heat through.
Arrange three of the cooked lasagna noodles in the bottom of the prepared baking dish. Top with one-third of the bean mixture and half of the cheese mixture. Repeat layers. Top with the remaining noodles and bean mixture.
Bake, covered, for 35 to 40 minutes or until heated through. Sprinkle with the remaining 1/2 cup Monterey Jack cheese. Let stand for 10 minutes before serving. Sprinkle with tomato and, if desired, fresh cilantro.