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Black Bean Lasagna Recipe


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     Black Bean Lasagna

Category   Entrees - Maindishes
Sub Category   None

4 Jalapeno Peppers
2 cups chopped onion
1 cup chopped green pepper
1 cup chopped red pepper
4 garlic cloves, minced
2 cups chopped tomato
1 1/2 teaspoon Ground Cumin
1 teaspoon ground corriander
2 (15.5 ounce) cans black beans, rinsed and drained
2 tablespoons chopped fresh cilantro
1 (8 ounce) carton reduced-fat sour cream
1 large egg, lightly beaten
1 (16 ounce) bottle chunky salsa
12 cooked lasagna noodles
1 1/2 cups shredded monterrey Jack Cheese

Preheat oven to 375. Cut jalapenos in half lengthwise, discard seeds and membranes, then dice. Heat a large non-stick skillet over medium-high heat. Add onion, peppers and garlic to skillet. Saute 6 minutes. Add tomato, cumin, and coriander and cook for 3 minutes. Add jalapeno and beans, cook 3 minutes. Remove from heat and cool for 10 minutes. Stir in cilantro, sour cream and egg. Spread 3 tablespoons salsa in bottom of a 13 X 9 inch baking dish coated with cooking spray. Arrange 4 noodles slightly overlapping on top of salsa. Top with half of bean mixture, 1/2 cheese and 3 tablespoons salsa. Repeat the layers ending with noodles. Spread remaining salsa over noodles and sprinkle with 1/2 cup cheese. Cover and bake for 30 minutes. Uncover and bake an additional 15 minutes or until cheese melts. Let stand at least 5 minutes before serving.

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