Black Bean Lasagna II

Cinco de Mayo - World Cuisine

Lasagna with a Southwest twist. This can be frozen unbaked and kept for up to a month. Simply thaw in refrigerator overnight and bake as directed. Tastes even better reheated the second day!

Brief

Prep 45 mins

Cook: 45 mins

Total: 1hr30 mins

Servings: 8

Yield: 8 servings

Black Bean Lasagna II

Ingredients

9 lasagna noodles

½ cup chopped onion

½ cup chopped red bell pepper

½ 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 ¾ cups canned tomato sauce

½ cup salsa

½ cup chopped fresh cilantro

divided

1 ½ cups cottage cheese

1 cup ricotta cheese

¼ cup sour cream

8 ounces Monterey Jack cheese

shredded

¼ cup sliced ripe olives

8 sprigs fresh cilantro

Pitcher Perfect Margaritas

World Cuisine

Directions

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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.

Step 5

Cover and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.

Nutritional Information

Black Bean Lasagna II

Servings Per Recipe:8

Calories: 361.1

% Daily Value *

Protein: 20.9g 42%

Carbohydrates: 39.7g 13%

Dietary Fiber: 6g 24%

Sugars: 7.2g

Fat: 14.4g 22%

Saturated Fat: 7.8g 39%

Cholesterol: 34.7mg 12%

Vitamin A Iu: 1415IU 28%

Niacin Equivalents: 5.4mg 42%

Vitamin B6: 0.2mg 15%

Vitamin C: 13mg 22%

Folate: 85mcg 21%

Calcium: 306mg 31%

Iron: 3.2mg 18%

Magnesium: 45.2mg 16%

Potassium: 521.6mg 15%

Sodium: 1067.2mg 43%

Thiamin: 0.1mg 11%

Calories From Fat: 129.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.