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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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An unusual version of lasagna but, tasty. Low in fat. 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 garlic cloves, minced |
2 (15 ounce) cans low-sodium tomato sauce or 2 (15 ounce) cans tomato sauce, with seasonings |
1/4 cup snipped fresh cilantro |
1 (12 ounce) container low-fat ricotta cheese |
1 (8 ounce) package reduced-fat cream cheese (neufchatel) |
1/4 cup light 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 3-quart rectangular baking dish 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°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.
5. 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.
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