Black Bean Lasagna II

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.