Black Bean Lasagna

Here's a black bean lasagna recipe we tried once, but I don't know where the recipe came from. If I remember correctly, it was a bit time consuming and tedious to put together, but fairly tasty.

• 9 lasagna noodles
• 2- 15 oz cans black beans, rinsed and drained
• Nonstick cooking spray
• 1/2 cup chopped onion
• 1/2 cup chopped green sweet pepper
• 2 cloves garlic, minced
• 2- 15 oz can low-sodium tomato sauce or tomato sauce with seasonings
• 1/4 cup snipped fresh cilantro
• 1- 12 oz container low-fat cottage cheese
• 1- 8 oz package reduced-fat cream cheese Neufchatel
• 1/4 cup light dairy sour cream
• Tomato slices (optional)
• Fresh cilantro (optional)
  
  

1. Cook noodles according to package directions; drain. Mash one can of beans; set aside. (I used the no cook noodles.)
2. Lightly coat a large skillet with cooking spray: add onion, green 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 3-quart rectangular baking dish with nonstick coating. 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 twice; ending with the bean mixture. Reserved the remaining cheese mixture. If freezing, dollop with reserved cheese mixture and garnish with tomato slices and cilantro, if desired.
4. Thaw. Bake, covered, in a 350 degree oven for 40-45 minutes or until heated through. Let stand for 10 minutes. Makes 8 servings.