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A tasty vegetarian variation on a favourite family-style recipe. Serve with salad and bread for a complete dinner
Ingredients
8 ounces (230g) lasagna noodles, uncooked, (approximately 9 noodles)
Bean mixture:
4 cups (850g) black beans, (two 15-ounce cans), divided
vegetable cooking spray
1 cup (150g) red bell pepper, (or green pepper), chopped
1 cup (180g) onion, chopped
3 cloves garlic, minced
3 1/3 cups (825g) tomato sauce, (one 29-ounce can)
Cheese filling:
2 cups (460g) cottage cheese, lowfat
8 ounces (230g) light cream cheese
2 egg whites
1/4 cup (9g) fresh cilantro, chopped (or fresh parsley)
1 cup (130g) reduced fat Monterey Jack cheese, shredded
Directions
Preheat oven to 350°F (175°C).
Cook noodles until done, drain and set aside.
Prepare bean mixture: Rinse and drain black beans. Mash one-half of beans and set aside. Spray a medium saucepan with vegetable oil spray and sauté red pepper, onion and garlic until tender. Add mashed beans, whole beans and tomato sauce; simmer for 10–15 minutes.
Prepare cheese filling: With an electric mixer, combine the cottage cheese, cream cheese and egg whites, stir in the cilantro.
Assemble: Spray a 9x9-inch (23x23cm) square baking pan with vegetable oil spray. Arrange one-third of the noodles on the bottom of the pan, top with one-third cheese filling, spread on one-third bean mixture. Repeat twice, ending with bean mixture.
Bake in oven for 30 minutes, remove and top with cheese, return to oven for another 10 minutes. Let stand 10 minutes before serving.
