Lasagna with Black Beans
Serves: 9
A tasty vegetarian variation on a favorite family-style recipe.
Serve with salad and bread for a complete dinner
Calorie: 390, Proteins: 26 g, Total Fat: 10 g, Fiber: 9.20 g, Sugar 6 g.
Preparation
Preheat oven to 350°F (175°C).
Cook noodles until done, drain and set aside.
Prepare bean mixture: Rinse and drain black beans. Mash one-half of
beans and set aside. Spray a medium saucepan with vegetable oil spray and sauté red
pepper, onion and garlic until tender. Add mashed beans, whole beans and tomato sauce; simmer
for 10–15 minutes.
Prepare cheese filling: With an electric mixer, combine the cottage
cheese, cream cheese and egg whites, stir in the cilantro.
Assemble: Spray a 9x9-inch (23x23cm) square baking pan with vegetable
oil spray. Arrange one-third of the noodles on the bottom of the pan, top with one-third
cheese filling, spread on one-third bean mixture. Repeat twice, ending with bean mixture.
Bake in oven for 30 minutes, remove and top with cheese, return to oven
for another 10 minutes. Let stand 10 minutes before serving.