Makes 8 servings Prep: 45 minutes Bake: 40 minutes
Ingredients 9 whole grain 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 cloves garlic, minced 2 15-ounce cans low-sodium tomato sauce or tomato sauce with seasonings 1/4 cup snipped fresh cilantro 1 12-ounce container low-fat cottage cheese 1 unce package reduced-fat cream cheese (Neufchatel) 1/4 cup light dairy 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 degree 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. 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.
unce package reduced-fat cream cheese (Neufchatel)
