9 lasagna noodles (8 ounces)
2 15-ounce cans black beans, rinsed and drained
Nonstick cooking spray
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
2 15-ounce cans low-sodium tomato sauce or tomato sauce with
1/4 cup snipped fresh cilantro
1 12-ounce container low-fat cottage cheese
1 8-ounce package reduced-fat cream cheese (Neufchatel)
1/4 cup light dairy sour cream
Tomato slices (optional)
1. Cook noodles according to package directions; drain. 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
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.
Calories 340, Total Fat (g) 8, Saturated Fat (g) 5, Cholesterol (mg) 25, Sodium
(mg) 589, Carbohydrate (g) 49, Fiber (g) 8, Protein (g)