Black Bean Lasagna

1. 1

   Cook noodles according to package directions; drain.

2. 2

   Mash one can of the beans; set aside.

3. 3

   Lightly coat a large skillet with cooking spray; add onion, green sweet pepper, and garlic.

4. 4

   Cook and stir over medium heat until tender but not brown.

5. 5

   Add mashed beans, unmashed beans, tomato sauce, and snipped cilantro; heat through.

6. 6

   In a large bowl combine cottage cheese, cream cheese, and sour cream; set aside.

7. 7

   Spray a 3-quart rectangular baking dish with nonstick coating.

8. 8

   Arrange three of the noodles in the dish.

9. 9

   Top with one-third of the bean mixture.

10. 10

    Spread with one-third of the cheese mixture.

11. 11

    Repeat layers twice, ending with bean mixture.

12. 12

    Reserve the remaining cheese mixture.

13. 13

    Bake, covered, in a 350F oven for 40 to 45 minutes or until heated through.

14. 14

    Dollop with reserved cheese mixture.

15. 15

    Let stand for 10 minutes.

16. 16

    Garnish with tomato slices and cilantro, if desired.

17. 17

    Make-Ahead Tip: Refrigerate unbaked casserole, covered, up to 1 day, and bake as directed.

18. 18

    Or, freeze up to 1 month; thaw frozen casserole in refrigerator overnight, and bake for 40 to 45 minutes or until heated through.

* Per serving · 4 servings · Values may vary.