Black Bean Lasagna | WMU Alumni

Black Bean Lasagna

Adapted from Better Homes and Gardens (January ’96) - Submitted by Deb Killarney

Ingredients:
  • 12 lasagna noodles
  • 2 15-oz. cans black beans, rinsed and drained
  • Cooking spray
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 cloves garlic, minced
  • 1 large and 1 medium can tomato sauce (about 45 oz.)
  • 1/4 cup fresh snipped cilantro
  • 12 oz. cottage cheese 
  • 8 oz. pkg. Neufchatel cream cheese, softened
  • 1/4 cup sour cream
  • Optional toppings: sliced fresh tomatoes, fresh cilantro, shredded cheese

 

Instructions:
  1. Cook noodles according to package directions, drain. Mash one can of beans and set aside. 
  2. Spray a large skillet with nonstick coating.  Add onion, green pepper and garlic.  
  3. Cook and stir over medium head till tender but not brown.  
  4. Add mashed beans, unmashed beans, tomato sauce and cilantro.  Heat through.
  5. In a large mixing bowl combine cottage cheese, cream cheese and sour cream.  Set aside.  
  6. Preheat oven to 350º F. Spray a 13x9 rectangular baking dish with nonstick coating.  
  7. Arrange 4 noodles in the dish.  
  8. Top with 1/3 of the bean mixture, then 1/3 of cheese mixture.
  9. Repeat layers twice, ending with the bean mixture, and reserve the remaining cheese.
  10. Bake covered for 40-45 minutes or till heated through. (If you use shredded cheese, top and bake a moment longer to melt).
  11. Top with reserved cheese mixture and desired toppings.
  12. Let stand for 10 minutes, then serve and enjoy!

 

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