Years ago, my good friend Michelle made this hearty Mexican-flavored lasagna for me, and it's been a favorite of mine ever since. Even your most dedicated carnivores will love it! It reheats well, and in my opinion tastes even better then next day! Black Bean Lasagna
1 c. chopped onion
4 cloves garlic, minced
2 cans black beans, rinsed
1 can chopped green chilies
1 red bell pepper, chopped
2 c. chopped fresh tomatoes
1 Tbsp. ground cumin
Salt and pepper to taste
1 c. fat-free sour cream
8 oz. Monterrey jack cheese, shredded
Large bottle thick and chunky salsa
12 Oven-Ready, No Boil Whole Wheat Lasagna Noodles
Non-stick cooking spray
Heat the oil in a large frying pan over medium heat. Sautee the onion and garlic for a couple minutes, then add the beans, green chilies, red pepper, tomatoes, cumin, and coriander, and simmer for ~15 minutes. Add salt and pepper to taste. Set bean mixture aside.
Preheat oven to 350 degrees. Spray lasagna pan with cooking spray. Spread 2 to 4 Tbsp salsa in bottom of pan. Layer four lasagna noodles, slightly overlapping. Spread 1/2 bean mixture over noodles, and top with enough salsa to spread an even layer and 1/2 of the sour cream. Top sour cream with 1/3 of the shredded cheese. Repeat noodle layer, bean mixture, salsa, sour cream, and cheese. Finish with one more layer of noodles, salsa, and remaining cheese. Bake covered for 45 minutes. Uncover and bake until cheese is browned on top (~7 to 10 minutes). Let stand 10 minutes before serving (If you don't it will be OK, just liquidy). Enjoy!
