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Ingredients
- 9 Lasagna Noodles (8 oz.)
- 2-15 oz. cans of Black Beans
- 1/2 c. onion - chopped
- 1/2 c. green pepper (and/or red pepper)- chopped
- 2 Garlic Cloves - minced
- 1/2 Jalapeno pepper (optional) - chopped
- 1/8 tsp. cumin
- 2 - 15 oz. cans of Tomato Sauce
- 1/4 cup Cilantro - chopped
- 12 oz. Lowfat Cottage Cheese
- 8 oz. Light Cream Cheese
- 2-4 oz. Pepper Jack Cheese - shredded
Details
Servings 4
Preparation
Step 1
- Preheat oven to 350 degrees.
- Cook Noodles as directed and drain.
- Mash 1 can of beans. Add onion, peppers,garlic, cumin, salt & pepper.
- Add 2nd can of beans and tomato sauce to mashed bean mixture. Heat through.
- In seperate bowl, mix cheeses together. Add dash of cumin.
- Coat 9x13 baking dish with cooking spray. Spread thin layer of bean sauce mixture on bottom of pan.
- Lay 3 lasagna noodles over sauce. Add layer of bean mixture, add another noodle layer, spread cheese mixture, add noodle layer, add layer of bean mixture.
- Cover with aluminium foil and bake for 45 minutes.
- For the last couple minutes of baking sprinkle with Pepper Jack cheese and continue baking until melted.
- Remove from oven and let it set for about 5 minutes before serving.
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