Black Bean Lasagna
Ingredients
- 230g lasagna noodles, uncooked, approximately 9 noodles
- Bean mixture:850g black beans, two 15-ounce cans, divided
- vegetable cooking spray
- 150g red bell pepper, or green pepper, chopped
- 180g onion, chopped
- 3 cloves garlic, minced
- 825g tomato sauce, one 29-ounce can
- Cheese filling:460g cottage cheese, lowfat
- 230g light cream cheese
- 2 egg whites
- 9g fresh cilantro, chopped or fresh parsley
- 130g reduced fat Monterey Jack cheese, shredded
Directions
- Preheat oven to 350°F (175°C).
- Cook noodles until done, drain and set aside.
- Prepare bean mixture: Rinse and drain black beans. Mash one-half of beans and set aside. Spray a medium saucepan with vegetable oil spray and sauté red pepper, onion and garlic until tender. Add mashed beans, whole beans and tomato sauce; simmer for 10–15 minutes.
- Prepare cheese filling: With an electric mixer, combine the cottage cheese, cream cheese and egg whites, stir in the cilantro.
- Assemble: Spray a 9x9-inch (23x23cm) square baking pan with vegetable oil spray. Arrange one-third of the noodles on the bottom of the pan, top with one-third cheese filling, spread on one-third bean mixture. Repeat twice, ending with bean mixture.
- Bake in oven for 30 minutes, remove and top with cheese, return to oven for another 10 minutes. Let stand 10 minutes before serving.
Nutrition Facts
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