Ingredients
8
8 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 361
- Carbohydrate: 40g
- Fat: 14g
- Fiber: 6g
- Protein: 21g
- Sugar: 7g
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