Black Bean Lasagna

tristalin

Okay, so I though I would share one of my most favorite healthy recipes. This is the original recipe: http://www.recipe.com/black-bean-lasagna/

Ingredients
9 lasagna noodles (8 ounces)
2 15-ounce cans black beans, rinsed and drained
Nonstick cooking spray
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
2 15-ounce cans low-sodium tomato sauce or tomato sauce with seasonings
1/4 cup snipped fresh cilantro
1 12-ounce container low-fat cottage cheese
1 8-ounce package reduced-fat cream cheese (Neufchatel)
1/4 cup light dairy sour cream
Tomato slices (optional)
Fresh cilantro leaves (optional)


Directions
1. Cook noodles according to package directions; drain. Mash one can of the beans; set aside.
2. Lightly coat a large skillet with cooking spray; add onion, green sweet pepper, and garlic. Cook and stir over medium heat until tender but not brown. Add mashed beans, unmashed beans, tomato sauce, and snipped cilantro; heat through.
3. In a large bowl combine cottage cheese, cream cheese, and sour cream; set aside. Spray a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick coating. Arrange three of the noodles in the dish. Top with one-third of the bean mixture. Spread with one-third of the cheese mixture. Repeat layers twice, ending with bean mixture. Reserve the remaining cheese mixture.
4. Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until heated through. Dollop with reserved cheese mixture. Let stand for 10 minutes. Garnish with tomato slices and cilantro, if desired.

Make-Ahead Tip
Refrigerate unbaked casserole, covered, up to 1 day, and bake as directed. Or, freeze up to 1 month; thaw frozen casserole in refrigerator overnight, and bake for 40 to 45 minutes or until heated through.

Nutrition Facts--Original recipe
Calories 340, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 589 mg, Carbohydrate 49 g, Fiber 8 g, Protein 21 g. Daily Values: Vitamin A 21%, Vitamin C 31%, Iron 21%.
Percent Daily Values are based on a 2,000 calorie diet

Note: I changed my recipe slightly, usining whole wheat lasagna noodles, fat free cream cheese, and low fat cottage cheese and sour cream.

Here is the nutrition information for a single serving (9x13 pan cut into 12 pieces) using the changes I made:

Calories: 213
Carbs:34
Fat: 4
Protein:14
Fiber : 8


Hopefully I can get the photo to post:

<a href="http://s298.photobucket.com/albums/mm256/bodyharmonics/?action=view&current=BlackBeanLasagna.jpg&quot; target="_blank"><img src="http://i298.photobucket.com/albums/mm256/bodyharmonics/BlackBeanLasagna.jpg&quot; border="0" alt="Black Bean Lasagna"></a>

AmberElaine84

Yum!!! This sounds delicious!

mandypooh2103

Sounds great. Can't wait to try thanks

asherid

Sounds great, my husband loves lasagna! I will have to try this so I can eat it too! Thank you!

angiesteele

Sounds great!! Will be adding this to the list of new recipes to try.

Amanda421

oh this sounds great!

MartiWillett

yum! thanks for sharing!

godblessourhome

Okay, so I though I would share one of my most favorite healthy recipes. This is the original recipe: http://www.recipe.com/black-bean-lasagna/

Ingredients
9 lasagna noodles (8 ounces)
2 15-ounce cans black beans, rinsed and drained
Nonstick cooking spray
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
2 15-ounce cans low-sodium tomato sauce or tomato sauce with seasonings
1/4 cup snipped fresh cilantro
1 12-ounce container low-fat cottage cheese
1 8-ounce package reduced-fat cream cheese (Neufchatel)
1/4 cup light dairy sour cream
Tomato slices (optional)
Fresh cilantro leaves (optional)


Directions
1. Cook noodles according to package directions; drain. Mash one can of the beans; set aside.
2. Lightly coat a large skillet with cooking spray; add onion, green sweet pepper, and garlic. Cook and stir over medium heat until tender but not brown. Add mashed beans, unmashed beans, tomato sauce, and snipped cilantro; heat through.
3. In a large bowl combine cottage cheese, cream cheese, and sour cream; set aside. Spray a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick coating. Arrange three of the noodles in the dish. Top with one-third of the bean mixture. Spread with one-third of the cheese mixture. Repeat layers twice, ending with bean mixture. Reserve the remaining cheese mixture.
4. Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until heated through. Dollop with reserved cheese mixture. Let stand for 10 minutes. Garnish with tomato slices and cilantro, if desired.

Make-Ahead Tip
Refrigerate unbaked casserole, covered, up to 1 day, and bake as directed. Or, freeze up to 1 month; thaw frozen casserole in refrigerator overnight, and bake for 40 to 45 minutes or until heated through.

Nutrition Facts--Original recipe
Calories 340, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 589 mg, Carbohydrate 49 g, Fiber 8 g, Protein 21 g. Daily Values: Vitamin A 21%, Vitamin C 31%, Iron 21%.
Percent Daily Values are based on a 2,000 calorie diet

Note: I changed my recipe slightly, usining whole wheat lasagna noodles, fat free cream cheese, and low fat cottage cheese and sour cream.

Here is the nutrition information for a single serving (9x13 pan cut into 12 pieces) using the changes I made:

Calories: 213
Carbs:34
Fat: 4
Protein:14
Fiber : 8


Hopefully I can get the photo to post:

<a href="http://s298.photobucket.com/albums/mm256/bodyharmonics/?action=view&current=BlackBeanLasagna.jpg&quot; target="_blank"><img src="http://i298.photobucket.com/albums/mm256/bodyharmonics/BlackBeanLasagna.jpg&quot; border="0" alt="Black Bean Lasagna"></a>

awesome! thanks for sharing!

o2blori

this sounds really good. Thanks for sharing it.

emmyvera

thanks! we love black beans!

bump!

maestrachistosa

sounds great!

Happyoceangirl

Bump! I'm all about the black beans lately.

Happyoceangirl

Bumping to keep it current. Want to try this soon.