Black Bean Lasagna

Title:
Black Bean Lasagna

Yield:
8 Servings

Categories:
Meatless,
Entrees




Ingredients:





     8 oz Lasagna noodles


    30 oz Black beans; canned, rinsed


          -and drained


     1 ts Olive oil


   1/2 c  Chopped onion


   1/2 c  Chopped green bell pepper


     2    Cloves garlic; minced


    28 oz Spaghetti sauce


     8 oz No salt added tomato sauce


   1/4 c  Chopped cilantro


    12 oz Cottage cheese; lowfat


     8 oz Reduced-fat cream cheese


   1/4 c  Sour cream; light






 Cook noodles according to package directions; drain. Mash 1 can of beans


 and set aside.


 


 Heat oil in large skillet and add onion, green pepper, and garlic. Cook and


 stir over medium heat until tender but not brown. Add mashed beans,


 unmashed beans, spaghetti sauce, tomato sauce, and chopped cilantro; heat


 through.


 


 Combine cottage cheese, cream cheese and sour cream in a large mixing bowl


 and set aside. Spray a 3 quart rectangular baking dish with nonstick


 coating. Spread a little bit of bean mixture along the bottom of the baking


 dish. Arrange 3 of the noodles in the dish. Top with one third of the bean


 mixture. Spread with one-third of the cheese mixture. Repeat layers, ending


 with bean mixture on top.


 


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


 Let stand for 10 minutes before serving.


 


 Per serving: 426.7 calories; 11.3 g fat (23.8% calories from fat); 20.1 g


 protein; 61.6 g carbohydrate; 18 mg cholesterol; 1011 mg sodium


 


 Recipe by: Better Homes & Gardens (Mary C. Valentine) (modified)


 


 Posted to EAT-LF Digest by Joanne McAndrews 
on Oct 17, 1998,


 converted by MM_Buster v2.0l.