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Southwest Black Bean Lasagna

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PREP TIME
45 min
COOKING TIME
45 min
TOTAL TIME
90 min
SERVINGS
8 servings
Dinner
Southwest Black Bean Lasagna
Ingredients
  • 9 lasagna noodles
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/2 cup frozen corn kernels, thawed
  • 2 cloves garlic, chopped
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (16 ounce) can refried black beans
  • 2 3/4 cups canned tomato sauce
  • 1/2 cup salsa
  • 1/2 cup chopped fresh cilantro, divided
  • 1 1/2 cups cottage cheese
  • 1 cup ricotta cheese
  • 1/4 cup sour cream
  • 8 ounces Monterey Jack cheese, shredded
  • 1/4 cup sliced ripe olives
  • 8 sprigs fresh cilantro
Instructions
1
Preheat the oven to its highest temperature setting, which is 350 degrees Fahrenheit or 175 degrees Celsius. Fill a large container with water and add a moderate amount of salt to it, then bring the mixture to a rolling boil.
2
Introduce pasta into the boiling water and cook it for 8 to 10 minutes, or until it reaches a firm yet slightly crunchy texture; drain the water from the pot.
3
Apply a generous amount of non-stick cooking spray to a large skillet and place it over the middle heat setting.
4
Heat sauté onions, red bell peppers, corn, and garlic in the skillet until they become tender.
5
Mix cooked black beans, refried beans, tomato sauce, salsa, and a quarter cup of chopped cilantro into the skillet.
6
Cook the bean mixture until it is heated through and has thickened slightly; set it aside.
7
Combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese, and the remaining quarter cup of chopped cilantro in a large bowl.
8
Apply non-stick cooking spray to a 9x13 inch casserole dish and arrange three cooked lasagna noodles in the bottom of it, cutting them to fit if necessary.
9
Spread a third of the bean mixture over the noodles, followed by a third of the cheese mixture. Repeat this layering process twice more.
10
Cover the casserole dish and bake it in the preheated oven for 45 minutes.
11
Finish the dish by garnishing it with sliced black olives and sprigs of cilantro.