| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Meatless, Entrees |
8 |
Servings |
INGREDIENTS
| 8 |
oz |
Lasagna noodles |
| 30 |
oz |
Black beans; canned, rinsed and drained |
| 1 |
ts |
Olive oil |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Chopped green bell pepper |
| 2 |
|
Cloves garlic; minced |
| 28 |
oz |
Spaghetti sauce |
| 8 |
oz |
No salt added tomato sauce |
| 1/4 |
c |
Chopped cilantro |
| 12 |
oz |
Cottage cheese; lowfat |
| 8 |
oz |
Reduced-fat cream cheese |
| 1/4 |
c |
Sour cream; light |
INSTRUCTIONS
Cook noodles according to package directions; drain. Mash 1 can of beans
and set aside.
Heat oil in large skillet and add onion, green pepper, and garlic. Cook and
stir over medium heat until tender but not brown. Add mashed beans,
unmashed beans, spaghetti sauce, tomato sauce, and chopped cilantro; heat
through.
Combine cottage cheese, cream cheese and sour cream in a large mixing bowl
and set aside. Spray a 3 quart rectangular baking dish with nonstick
coating. Spread a little bit of bean mixture along the bottom of the baking
dish. Arrange 3 of the noodles in the dish. Top with one third of the bean
mixture. Spread with one-third of the cheese mixture. Repeat layers, ending
with bean mixture on top.
Bake, covered, in a 350 oven for 40 to 45 minutes or until heated through.
Let stand for 10 minutes before serving.
Per serving: 426.7 calories; 11.3 g fat (23.8% calories from fat); 20.1 g
protein; 61.6 g carbohydrate; 18 mg cholesterol; 1011 mg sodium
Recipe by: Better Homes & Gardens (Mary C. Valentine) (modified)
Posted to EAT-LF Digest by Joanne McAndrews <jmca@ibm.net> on Oct 17, 1998,
converted by MM_Buster v2.0l.
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