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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Lasagna with a Southwest twist. This can be frozen unbaked and kept for up to a month. Simply thaw in refrigerator overnight and bake as directed. Tastes even better reheated the second day! Ingredients:
9 lasagna noodles |
1/2 cup chopped onion |
1/2 cup chopped red bell pepper |
1/2 cup frozen corn kernels, thawed |
2 cloves garlic, chopped |
1 (15 ounce) can black beans, rinsed and drained |
1 (16 ounce) can refried black beans |
2 3/4 cups canned tomato sauce |
1/2 cup salsa |
1/2 cup chopped fresh cilantro, divided |
1 1/2 cups cottage cheese |
1 cup ricotta cheese |
1/4 cup sour cream |
8 ounces monterey jack cheese, shredded |
1/4 cup sliced ripe olives |
8 sprigs fresh cilantro |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Coat a large skillet with non-stick cooking spray, and place over medium heat. Saute onion, red bell pepper, corn and garlic until tender. Stir in black beans, refried beans, tomato sauce, salsa and 1/4 cup cilantro. Cook until heated through and slightly thickened; set aside.
3. In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.
4. Coat a 9x13 inch casserole dish with non-stick cooking spray. Arrange 3 of the cooked lasagna noodles in the bottom of the dish, cutting to fit if necessary. Spread with 1/3 of the bean mixture, then 1/3 of the cheese mixture. Repeat layers twice more.
5. Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.
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