BLACK BEAN LASAGNA II
Lasagna with a Southwest twist. This can be frozen unbaked and kept for up to a month. Simply thaw in refrigerator overnight and bake as directed. Tastes even better reheated the second day!
Provided by Chris J
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- 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.
- 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.
- In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.
- 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.
- Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 39.7 g, Cholesterol 34.7 mg, Fat 14.4 g, Fiber 6 g, Protein 20.9 g, SaturatedFat 7.8 g, Sodium 1067.2 mg, Sugar 7.2 g
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Mukiibi Laila
[email protected]I added some chopped spinach to the lasagna and it was delicious! It's a great way to sneak some extra vegetables into your meal.
Mahendra Birbikram
[email protected]I didn't have any ricotta cheese, so I used cottage cheese instead. It turned out great!
Shah8080
[email protected]The lasagna was falling apart when I took it out of the oven. I think I should have cooked it for a little less time.
didier ndaye Ngandu
[email protected]I found this lasagna to be a bit bland. It needed more seasoning.
Mabilo Jimmy
[email protected]This lasagna was a bit too spicy for my taste, but I'm sure it would be perfect for someone who enjoys a little heat.
Meghla megh
[email protected]I'm not a big fan of black beans, but I really enjoyed this lasagna. The flavors all blended together perfectly.
Richie's Savage
[email protected]This lasagna is perfect for a potluck or party. It's easy to make ahead of time and it always a hit with a crowd.
Elvis Salas
[email protected]I love that this lasagna is made with whole wheat noodles. It makes it a healthier option without sacrificing any flavor.
Fifi Magwana
[email protected]This lasagna is a great way to use up leftover black beans and corn. It's also a great way to get your kids to eat their vegetables.
Hayyash Ahamed
[email protected]I'm always looking for new vegetarian lasagna recipes, and this one is a keeper. It's so flavorful and satisfying.
Rina kllokoqi
[email protected]I love the unique flavor of this lasagna. The black beans and corn add a nice sweetness and the ricotta cheese adds a creamy richness.
Fatima Ameer
[email protected]This lasagna is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Zulfiqar Hingoro
[email protected]I made this lasagna for my family and they all loved it. It's a great way to get your kids to eat their vegetables.
Jurnee Little
[email protected]Delicious and easy to make!
noluvmali 23
[email protected]This is the best lasagna I've ever had! The black beans and corn add a wonderful flavor and texture.
Harryet NaluKasenge
[email protected]I've made this lasagna several times and it's always a success. It's a great way to use up leftover black beans and corn.
Sabrina Barker
[email protected]This lasagna was a hit at my dinner party! Everyone loved the unique flavor and the creamy ricotta cheese.
Sameer cassim
[email protected]I'm not a vegetarian, but I really enjoyed this black bean lasagna. It was hearty and flavorful, and the corn and peppers added a nice sweetness.
Passion Danridge
[email protected]My family loved this lasagna! It was easy to make and so delicious. The black beans and corn added a nice twist to the classic dish.