15 oz can black beans, rinsed and drained
28 oz can crushed tomatoes, undrained
15 oz can fat free refried beans
¾ cup chopped onion
½ cup chopped green bell pepper
¾ cup chunky-style salsa
1 tsp chili powder
½ tsp ground cumin
8 oz cottage cheese
1/8 tsp garlic powder
2 eggs
Salt & pepper to taste
10 no-boil lasagna noodles
1-1/2 cups cheddar cheese, shredded
1-1/2 cups low moisture part-skim
mozzarella cheese, shredded
Preheat oven to 350F. 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.
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| I thought the salsa was going to be weird here, but it adds just the right amount of pep to the normal lasagna flavor without tasting like fusion gone wrong. |
Mix well. In a small bowl,
combine cottage cheese, garlic powder, eggs, salt and pepper. Spread 1 cup of
the tomato mixture in bottom of baking dish. Top with half of the noodles,
overlapping slightly.
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| No-boil lasagna noodles are just magical. |
Top with half of the 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. Cover with cooking spray-coated
foil. Bake at 350F for 45 minutes, uncover and let stand 15 minutes before
serving.
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| Boom? |
 |
| BOOM. |
My Rating: 5/5 "This stuff is great. Great texture, great calorie count, great overall flavor. All that and gooey cheesiness? Sign me up."
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