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Black Bean Lasagne


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Member since 2010

Serves | Prep Time | Cook Time

Ingredients

1 15 oz an rinsed black beans
1 28 oz can crushed tomatoes with puree
1 medium onion, chopped
1/2 up chopped green pepper
1/2 cup salsa
1 tsp chili powder
1/2 tsp cumin
1 cup cottage cheese
1/8 tsp garlic powder
1 egg
10 no-cook-style lasagna noodles
6 oz shredded cheddar cheese


Heat oven to 350 degrees. Coat a 13×9 pan with cooking spray. In large bowl, mash beans slightly. Stir in tomatoes, onions, green pepper, salsa, chili powder and cumin; mix well. In small bowl, combine cottage cheese, garlic powder, and egg; blend well. Spread 1 cup of tomato mixture over bottom of dish. Top with half of the noodles, overlapping slightly. Top with half of remaining tomato mixture. Spoon cottage cheese mixture over top; spread carefully. Top with half of cheddar cheese, then with remaining noodles, tomato mixture and cheddar cheese. Cover with nonstick foil; cover and bake 40-45 minutes or until noodles are tender. Uncover; let stand 15 minutes before serving.


Pairs Well With


Notes

A dash of local for every season
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