Thursday, June 10, 2010
Don't be fooled by the humble appearance of this dish; it was delicious! My husband and teen son were nervous about it being meatless, but ended up very pleasantly surprised when they actually ate it. The beans and cheeses gave it a heartiness that filled us up more than most vegetarian meals and this keeper recipe ended up a success with the whole family--from the youngest to the oldest!
9 lasagna noodles
2 (15-oz) cans black beans, rinsed and drained
1 Tbs. olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, minced
2 (15-oz.) cans tomato sauce
1/2 cup chopped cilantro
1 (12-oz) carton cottage cheese
1 (8-oz.) package cream cheese
1/4 cup sour cream
halved tomato slices (optional)
Directions: Cook noodles according to package directions; drain. Mash 1 can of beans; set aside.
Heat the olive oil in a large skillet; add onion, green pepper, and garlic. Cook and stir over medium heat till tender but not brown.
Add mashed beans, unmashed beans, tomato sauce, and chopped cilantro; heat through.
In a large mixing bowl, combine cottage cheese, cream cheese, and sour cream; set aside.
Spray a 9x13-inch baking dish with nonstick spray. Arrange 3 noodles along the bottom of the dish.
Top with one-third of the bean mixture.
Spread with one-third of the cheese mixture.
Repeat layers twice, ending with bean layer and reserving the remaining cheese mixture.
Bake, covered in a 350-degree oven for 40-45 minutes.
Dollop with reserved cheese mixture.
Let stand for 10 minutes. Garnish with tomato and cilantro, if desired. Makes 8 main-dish servings. Enjoy!