Second Version of Black Bean Lasagna

Ingredients 0/16

Step 1

Warm your oven to 350°F (175°C). Bring a big pot of salted water to a boil, then add the pasta and cook it until it’s just tender, about 8 to 10 minutes. Drain and set aside.

Step 2

Spray a large skillet with some non-stick spray and warm it over medium heat. Toss in the onion, red bell pepper, corn, and garlic, and sauté until everything is soft and fragrant. Stir in the black beans, refried beans, tomato sauce, salsa, and half of the chopped cilantro. Let it cook until it’s warmed through and thickened a bit, then take it off the heat.

Step 3

In a separate bowl, mix together the cottage cheese, ricotta, sour cream, shredded Monterey Jack, and the rest of the cilantro.

Step 4

Grab a 9x13-inch baking dish and spray it with non-stick spray. Lay down three lasagna noodles to cover the bottom, trimming them if you need to. Spread a third of the bean mixture over the noodles, then dollop on a third of the cheese mixture. Repeat these layers two more times, finishing with cheese on top.

Step 5

Cover the dish with foil and bake for about 45 minutes. When it’s done, garnish with sliced black olives and a few sprigs of fresh cilantro before serving.