Vegetarian Black Bean Lasagna

Don't be fooled by the humble appearance of this dish; it was delicious!  My husband and teen son were nervous about it being meatless, but ended up very pleasantly surprised when they actually ate it.  The beans and cheeses gave it a heartiness that  filled us up more than most vegetarian meals and this keeper recipe ended up a success with the whole family--from the youngest to the oldest!   

Click here for printable recipe. 

The ingredients:

9 lasagna noodles
2 (15-oz) cans black beans, rinsed and drained
1 Tbs. olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, minced
2 (15-oz.) cans tomato sauce
1/2 cup chopped cilantro
1 (12-oz) carton cottage cheese
1 (8-oz.) package cream cheese
1/4 cup sour cream
halved tomato slices (optional)
cilantro (optional)

Directions:  Cook noodles according to package directions; drain.  Mash 1 can of beans; set aside.

Heat the olive oil in a large skillet; add onion, green pepper, and garlic.  Cook and stir over medium heat till tender but not brown.

Add mashed beans, unmashed beans, tomato sauce, and chopped cilantro; heat through.

In a large mixing bowl, combine cottage cheese, cream cheese, and sour cream; set aside.

Spray a 9x13-inch baking dish with nonstick spray.  Arrange 3 noodles along the bottom of the dish.

Top with one-third of the bean mixture.

Spread with one-third of the cheese mixture.

Repeat layers twice, ending with bean layer and reserving the remaining cheese mixture.

Bake, covered in a 350-degree oven for 40-45 minutes.

Dollop with reserved cheese mixture.

Let stand for 10 minutes.  Garnish with tomato and cilantro, if desired.  Makes 8 main-dish servings.  Enjoy!