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Here is a wonderful alternative to meat lasagna....the black beans add the protein, so this can be meatless and is just really great!
Here is a tip for you....
You are to use 1/3 of the bean mixture in each layer....that is about 1-3/4 cup/layer
and the cheese mixture: about 1 cup/layer...
Enjoy!
hugs,
peg
Black Bean Lasagna
Makes: 8 servings
Prep 45 mins Bake 350°F 40 mins to 45 mins
Ingredients
9 lasagna noodles (8 ounces)
2 (15 ounce )cans black beans, rinsed and drained
Nonstick cooking spray
1/2 cup chopped green sweet pepper
2cloves 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(8 ounce)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 13x9x2-inch baking dish or 3-quart rectangular casserole 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.
From the Test Kitchen
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.
Recipe source: http://www.bhg.com/recipe/beans/black-bean-lasagna/
Here is a tip for you....
You are to use 1/3 of the bean mixture in each layer....that is about 1-3/4 cup/layer
and the cheese mixture: about 1 cup/layer...
Enjoy!
hugs,
peg
Black Bean Lasagna
Makes: 8 servings
Prep 45 mins Bake 350°F 40 mins to 45 mins
Ingredients
9 lasagna noodles (8 ounces)
2 (15 ounce )cans black beans, rinsed and drained
Nonstick cooking spray
1/2 cup chopped green sweet pepper
2cloves 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(8 ounce)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 13x9x2-inch baking dish or 3-quart rectangular casserole 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.
From the Test Kitchen
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.
Recipe source: http://www.bhg.com/recipe/beans/black-bean-lasagna/