PREP: 45 minutes BAKE: 35 minutes STAND: 10 minutes OVEN: 350°F MAKES 8 servings
9 dried lasagna noodles
1 egg, lightly beaten
11⁄2 cups shredded Monterey Jack cheese (6 ounces)
1 12-ounce carton cream-style cottage cheese
1 8-ounce package cream cheese, softened and cut up
2 15-ounce cans black beans, rinsed and drained
1 cup chopped onion (1 large)
3⁄4 cup chopped green sweet pepper (1 medium)
2 cloves garlic, minced
1 tablespoon vegetable oil
1 15-ounce can Italian-style tomato sauce
4 teaspoons dried cilantro, crushed
1 teaspoon ground cumin
Coarsely chopped tomato
Snipped fresh cilantro (optional)
1 Preheat oven to 350°F. Lightly grease a 3-quart rectangular baking dish; set aside. Cook pasta in boiling, lightly salted water according to package directions; drain. Rinse with cold water; drain again. Place noodles in a single layer on a sheet of foil; set aside.
2 Meanwhile, in a medium bowl combine egg, 1 cup of the Monterey Jack cheese, the cottage cheese, and cream cheese; set aside.
3 In a small bowl mash 1 can of the drained beans with a potato masher or fork; set aside.
4 In a large skillet cook onion, sweet pepper, and garlic in hot oil over medium-high heat until tender. Stir in mashed beans, the remaining can of whole beans, tomato sauce, dried cilantro, and cumin; heat through.
5 Arrange one-third of the cooked lasagna noodles in the bottom of the prepared baking dish. Spread with one-third of the bean mixture, then half of the cheese mixture. Repeat layers. Top with the remaining noodles and the remaining bean mixture.
6 Bake, covered, for 35 to 40 minutes or until heated through. Sprinkle with the remaining 1⁄2 cup Monterey Jack cheese. Let stand for 10 minutes before serving. Sprinkle with tomato and, if desired, fresh cilantro.
PER SERVING: 456 cal., 22 g total fat (12 g sat. fat), 83 mg chol., 857 mg sodium, 46 g carb., 8 g fiber, 25 g pro.
