So I guess you may have noticed....I like black beans! My mom found this recipe and sent it to me. I tried it last night and it is gooood. We have no intentions....yet.....of becoming vegetarians, but have cut back quite a bit on our meat consumption so this is a great alternative to traditional lasagna.
And it warmed up my house.
Black Bean Lasagna
9 lasagna noodles (8 ounces) *I normally opt for the whole wheat variety, but the day I went shopping, it just seemed too expensive....maybe next time.*
2 15-ounce cans black beans, rinsed and drained
Nonstick cooking spray
1/2 cup chopped onion
1/2 cup chopped green sweet pepper *I used red*
2 cloves garlic, minced
2 15-ounce cans low-sodium tomato sauce or tomato sauce with seasonings
1/4 cup snipped fresh cilantro *I used fresh parsley*
1 12-ounce container low-fat cottage cheese *I used fat free*
1 8-ounce package reduced-fat cream cheese *I suppose you could use fat-free, but I like the 1/3 less fat the best*
1/4 cup light dairy sour cream *I left this out*
*I also added a bunch of sliced mushrooms and cooked them with the pepper and onion. Really, any vegetables would be good!*
1. Cook noodles according to package directions; drain, or buy the oven-ready ones. Mash one can of the beans; set aside.
2. Lightly coat a large skillet with cooking spray; add onion, green sweet pepper, and garlic. Cook and stir over medium heat until tender but not brown. Add mashed beans, unmashed beans, tomato sauce, and snipped cilantro; heat through.
3. In a large bowl combine cottage cheese, cream cheese, and sour cream; set aside. Spray a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick coating. Arrange three of the noodles in the dish. Top with one-third of the bean mixture. Spread with one-third of the cheese mixture. Repeat layers twice, ending with bean mixture. Reserve the remaining cheese mixture.
4. Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until heated through. Dollop with reserved cheese mixture. Let stand for 10 minutes. Garnish with tomato slices and cilantro, if desired. Makes 8 servings.
Make-Ahead Tip: Refrigerate unbaked casserole, covered, up to 1 day, and bake as directed. Or, freeze up to 1 month; thaw frozen casserole in refrigerator overnight, and bake for 40 to 45 minutes or until heated through.
I'm looking forward to the leftovers tonight! And, after some tears and discipline breaks, Henry ate his plate full. After every bite, he'd say suprisingly, "I yike it!". I think he was nervous because, I'll admit, it's not the yummiest looking thing I've ever seen, but it is good.