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Easy Black Bean Lasagna
Courtesy of Wisconsin Milk Marketing Board
Prep Time: 15 Min.
Cook Time: 45 Min.
What you need:
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+ 1 (15 oz.) can black beans, rinsed and drained
+ 1 (28 oz.) can crushed tomatoes, undrained
+ 1 (15 oz.) can refried beans
+ 3/4 c. onion, chopped
+ 1/2 c. green pepper, chopped
+ 3/4 c. chunky-style salsa
+ 1 tsp. chili powder
+ 1/2 tsp. ground cumin
+ 8 oz. cottage cheese
+ 1/8 tsp. garlic powder (or 1 tsp. fresh garlic)
+ 2 eggs
+ salt and pepper to taste
+ 10 lasagna noodles, uncooked
+ 1 1/2 c. Wisconsin Cheddar cheese, shredded
+ 1 1/2 c. Wisconsin Mozzarella, shredded
What to do:
1. Heat oven to 350°F. Spray a 9" x 13" baking dish with cooking spray. In a large bowl, combine black beans, tomatoes, refried beans, onion, green pepper, salsa, chili powder and cumin. Mix well. In a small bowl, combine cottage cheese, garlic powder, eggs and salt and pepper. Spread 1 c. of the tomato mixture in bottom of baking dish.
2. Top with half of the noodles, overlapping slightly. Top with half of remaining tomato mixture. Spoon cottage cheese mixture over the top, and top with half of the cheese, then the remaining noodles, tomato mixture and cheese.
3. Cover with spray-coated foil (can be refrigerated up to one day). Bake at 350°F for 45 min. uncover and let stand 15 min. before serving. (If refrigerated beforehand, add 15 min. to baking time.)