Black Bean Lasagna

This Lasagna is a good Vegetarian dish. It can be made ahead up to 1 day and baked as directed or , freeze up to 1 month; thaw frozen casserole in fefrigerator overnight, and bake for 40 to 45 minutes or until heated through. The recipe comes from Better Homes & Gardens.com.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 9  lasagna noodles
• 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  garlic cloves, minced
• 2 (15 ounce) cans tomato sauce (ROTEL-Diced tomatoes with green chilies works great) or 2 (15 ounce) cans tomato sauce, with seasoning (ROTEL-Diced tomatoes with green chilies works great)
• 1⁄4 cup  fresh snipped cilantro
• 1 (12 ounce) container low fat cottage cheese
• 1 (8 ounce) package reduced-fat cream cheese
• 1⁄4 cup light sour cream
•  sliced tomatoes (optional)
•  fresh cilantro leaves (optional)

Directions

1. Cook noodles according to package directions; drain.
2. Mash one can of the beans and set aside; Lightly coat a large skillet with cooking spray; add onions, green sweet pepper, and garlic; Cook and stir over medium heat until tender but not brown, add the 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.
4. Spray a 3-quart rectangular baking dish with nonstick coating; arrange 3 of the noodles in the dish; Top with one-third of the bean mixture, then spread one-third of the cheese mixture,repeat layers twice, ending with bean mixture;RESERVE the remaining cheese mixture.
5. Bake, covered, in a 350 degree oven for 40 to 45 minutes or until heated through; DOLLOP with reserved cheese mixture, Let stand 10 minutes, Garnish with tomatoes slices and cilantro if desired.