Black Bean Lasagna II recipe

8 servings

9 lasagna noodles

1/2 cup chopped onion

1/2 cup chopped red bell pepper

1/2 cup frozen corn kernels, thawed

2 cloves garlic, chopped

1 (15 ounce) can black beans, rinsed and drained

1 (16 ounce) can refried black beans

2 3/4 cups canned tomato sauce

1/2 cup salsa

1/2 cup chopped fresh cilantro, divided

1 1/2 cups cottage cheese

1 cup ricotta cheese

1/4 cup sour cream

8 ounces Monterey Jack cheese, shredded

1/4 cup sliced ripe olives

8 sprigs fresh cilantro

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Coat a large skillet with non-stick cooking spray, and place over medium heat.

Saute onion, red bell pepper, corn and garlic until tender.

Stir in black beans, refried beans, tomato sauce, salsa and 1/4 cup cilantro.

Cook until heated through and slightly thickened; set aside.

In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.

Coat a 9x13 inch casserole dish with non-stick cooking spray.

Arrange 3 of the cooked lasagna noodles in the bottom of the dish, cutting to fit if necessary.

Spread with 1/3 of the bean mixture, then 1/3 of the cheese mixture.

Repeat layers twice more.

Cover, and bake in preheated oven for 45 minutes.

Garnish with sliced black olives and sprigs of cilantro.