Black Bean Lasagna

Ingredients

• 8 oz lasagna noodles, uncooked, (approximately 9 noodles)

• Bean mixture:4 cups black beans, (two 15-ounce cans), divided

• vegetable cooking spray

• 1 cup red bell pepper, (or green pepper), chopped

• 1 cup onion, chopped

• 3 cloves garlic, minced

• 3 1/3 cups tomato sauce, (one 29-ounce can)

• Cheese filling:2 cups cottage cheese, lowfat

• 8 oz light cream cheese

• 2 egg whites

• 1/4 cup fresh cilantro, chopped (or fresh parsley)

• 1 cup reduced fat Monterey Jack cheese, shredded

A tasty vegetarian variation on a favorite family-style recipe. Serve with salad and bread for a complete dinner

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.