Black Bean Lasagna II
Recipe information
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Cooking:
45 min.
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Servings per container:
8
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Source:

Ingredients for - Black Bean Lasagna II

1. Lasagna noodles - 9
2. Chopped onion - ½ cup
3. Chopped red bell pepper - ½ cup
4. Frozen corn kernels, thawed - ½ cup
5. Garlic, chopped - 2 cloves
6. Black beans, rinsed and drained - 1 (15 ounce) can
7. Refried black beans - 1 (16 ounce) can
8. Canned tomato sauce - 2 ¾ cups
9. Salsa - ½ cup
10. Chopped fresh cilantro, divided - ½ cup
11. Cottage cheese - 1 ½ cups
12. Ricotta cheese - 1 cup
13. Sour cream - ¼ cup
14. Monterey Jack cheese, shredded - 8 ounces
15. Sliced ripe olives - ¼ cup
16. Fresh cilantro - 8 sprigs

How to cook deliciously - Black Bean Lasagna II

1. Stage

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. Stage

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. Stage

In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.

4. Stage

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. Stage

Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.