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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The filling for this lasagna has a Southwestern flavor that's similar to that of black-bean burritos. Ingredients:
4 jalapeño peppers |
2 cups chopped onion |
1 cup chopped green bell pepper |
1 cup chopped red bell pepper |
4 garlic cloves, minced |
2 cups chopped tomato |
1 1/2 teaspoons ground cumin |
1 teaspoon ground coriander |
2 (15.5-ounce) cans black beans, rinsed and drained |
3 tablespoons chopped fresh cilantro |
1 (8-ounce) carton reduced-fat sour cream |
1 large egg, lightly beaten |
1 (16-ounce) bottle chunky salsa |
cooking spray |
12 cooked lasagna noodles |
1 1/2 cups (6 ounces) shredded monterey jack cheese |
Directions:
1. Preheat broiler.
2. Cut jalapeños in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 4 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop. Reduce oven temperature to 375°.
3. Heat a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and garlic; sauté 6 minutes. Add tomato, cumin, and coriander; cook 3 minutes. Add jalapeño and beans; cook 3 minutes. Remove from heat; cool 10 minutes. Stir in cilantro, sour cream, and egg.
4. Spread 3 tablespoons salsa in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles slightly overlapping over salsa, and top with half of the bean mixture, 1/2 cup cheese, and 3 tablespoons salsa. Repeat the layers, ending with noodles. Spread remaining salsa over noodles, and sprinkle with 1/2 cup cheese. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 15 minutes or until cheese melts. Let stand 5 minutes.
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