Preheat your oven to 350°F / 175°C. Lightly grease a 3-quart (approx. 9x13 inch) rectangular baking dish.
Cook the lasagna noodles in a large pot of boiling, salted water according to package directions.
Drain, rinse with cold water to stop the cooking, and lay the noodles in a single layer on foil to prevent sticking.
In a medium bowl, combine the lightly beaten egg, 1 cup (240 ml) of the Monterey Jack cheese, the cottage cheese, and the softened cream cheese.
Mix until well combined and set aside.
In a separate small bowl, take one of the cans of drained black beans and mash them with a potato masher or fork until they form a coarse paste.
Set aside.
Heat the vegetable oil in a large skillet over medium-high heat.
Add the chopped onion, green pepper, and minced garlic, and cook until tender, about 5-7 minutes.
Stir in the mashed beans, the remaining can of whole black beans, tomato sauce, dried cilantro, and cumin.
Bring the mixture to a simmer and heat through.
Now it's time to assemble!
Spread one-third of the bean mixture in the bottom of your prepared baking dish.
Arrange one-third of the cooked noodles on top.
Spread half of the cheese mixture over the noodles.
Repeat the layers once more: noodles, bean mixture, cheese mixture.
Finish with a final layer of the remaining noodles and the remaining bean mixture.
Cover the dish with foil and bake for 35 to 40 minutes, or until the lasagna is hot and bubbly.
Remove the foil, sprinkle with the remaining 1/2 cup (480 ml) of Monterey Jack cheese, and let it stand for 10 minutes before slicing and serving.
Garnish with fresh chopped tomato and a sprinkle of fresh cilantro, if desired.
