Black Bean Lasagna II

Ingredients

• 9 lasagnas noodles
• 0.5 cups chopped onion
• 0.5 cups chopped red bell pepper
• 0.5 cups frozen corn kernels , thawed
• 2 cloves garlic , chopped
• 1 can black beans , 15 ounce
• 1 can refried black beans , 16 ounce
• 2.75 cups canned tomato sauce
• 0.5 cups salsa
• 0.5 cups chopped fresh cilantro , divided
• 1.5 cups cottage cheese
• 1 cup ricotta cheese
• 0.25 cups sour cream
• 8 ounces Monterey Jack cheese , shredded
• 0.25 cups sliced ripe olives
• 8 sprigs fresh cilantro

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.

4. 4

   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.

5. 5

   Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.