Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

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.

Source: Better Homes and Gardens


Recipe Summary test

45 mins
35 mins
10 mins
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

456 calories; fat 22g; cholesterol 83mg; saturated fat 12g; carbohydrates 46g; insoluble fiber 8g; protein 25g; sodium 857mg.