Jenn@FrugalUpstate is winding up her frugal food series this week, featuring Breads, Potatoes, Pasta, and Rice. I thought I would share our Black Bean Lasagna recipe.
These directions are made for freezing. If you’re going to eat it the day you prepare it, skip the steps between the asterisks.
Black Bean Lasagna
Makes 1 9×13-inch pan
2 15-ounce cans black beans, rinsed and drained
½ cup chopped onion
½ cup chopped bell pepper
2 cloves garlic, crushed
2 15-ounce cans tomato sauce
¼ cup chopped cilantro
¼ teaspoon black pepper
12 ounces cottage cheese
8 ounces light cream cheese
¼ cup light sour cream
9 lasagna noodles, cooked and drained according to package directions
1 cup grated mozzarella cheese
Mash one can of beans and set aside. In large skillet coated with nonstick cooking spray, cook onion, pepper and garlic. Cook and stir until tender. Add both mashed and whole beans, tomato sauce, cilantro, and pepper. Heat through and set aside. In mixing bowl combine cottage cheese, cream cheese and sour cream. In baking pan(s), layer sauce, noodles, and cheese mixture in typical lasagna fashion, ending with sauce. Sprinkle mozzarella over top. * Wrap, cool, label and freeze.
To serve: Defrost completely. * Bake in 350° oven covered with foil for 25-30 minutes. Remove foil and bake an additional 15 minutes or until bubbly.