Black Bean Lasagna

• servings: 12 pieces
• active time: 30 min
• total time: 1 hour 15 min

Ingredients

1 large onion, chopped

1 large green pepper, chopped

2 tsp garlic, minced

1 (28 oz) can diced tomatoes

1 (12 oz) can tomato sauce

1 (15 oz) can tomatoes with Italian herbs

2 (15 oz) cans black beans, rinsed and drained

1/2 c cilantro, chopped

1 c light sour cream

1 (16 oz) container low fat cottage cheese

1 (8 oz) package light cream cheese, softened

1 Tbsp ground cumin

12 strips of lasagna

Cheddar cheese, shredded

Directions

Thaw the cream cheese.

Sauté onion, green pepper, and garlic for 7 minutes on low/med heat.

Add all cans of tomatoes, beans, and cilantro. Simmer to reduce for 10 minutes.

Add cumin.

Boil noodles for half the cook time indicated on the box.

Combine sour cream, cottage cheese and cream cheese until smooth.

Layer three noodles, 1/3 cheese mix, 1/3 bean sauce, and then three noodles.

Repeat X3. Finish with noodles + shredded cheese.

Bake at 350 degrees for 45 minutes.

Notes

(2003) Aunt Lori

Green book & Pepperplate

If you don’t like chunky tomatoes, purée briefly before adding beans.