Aug 19, 2009

* Black Bean Lasagna *


8-oz lasagna noodles
2 15-oz cans black beans, drained
1 - 2 tbsp olive oil
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
3 garlic cloves, minced
2 15-oz cans tomato sauce with seasonings
1/4 cup chopped fresh coriander
12-oz low-fat cottage cheese
8-oz package cream cheese (Neufchatel)
1/4 cup light dairy sour cream
Tomato slices for garnishing

Cook noodles according to instructions and drain.
Mash the beans from one can.
Heat the oil in a large saucepan. Stir-fry the onion,
green sweet pepper and garlic till softened.
Add the beans, mashed beans, tomato sauce and
coriander, and heat through. Divide into 3 portions.
In a large bowl blend together the cottage cheese,
cream cheese and sour cream. Divide into 3 portions.
Spray a 3-quart rectangular baking dish with nonstick
coating.
Arrange three of the noodles in the dish. Top with
one portion of the bean mixture. Spread one portion
of the cheese mixture over it.
Repeat the layering.
Then repeat the layering, with only the noodles and
bean mixture portions.
Cover and bake in a preheated oven at 350 deg-F for
45 minutes.
Spread the 3rd portion of the cheese mixture over
the baked lasagna.
Keep aside for 15 minutes for the flavours to blend.
Garnish and serve with salad.

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