BLACK BEAN LASAGNA

Serves: 8—10

1 medium onion, chopped

1/2 cup (125 mL) each chopped red and green bell pepper 2 cloves garlic, crushed

1 tbsp (15 mL) oil

2 cans (19 oz / 540 mL each) black beans, rinsed and drained 3 cups (750 mL) spaghetti sauce 1/2 tsp (2 mL) salt

1/2 tsp (2 mL) oregano, crumbled

1/2 tsp (2 mL) basil, crumbled 1/4 tsp (1 mL) crushed red pepper flakes

1/4 cup (50 mL) chopped fresh cilantro

8 oz (250 g) light cream cheese, softened

1/4 cup (50 mL) light sour cream 2 cups (500 mL) cottage cheese 9 lasagna noodles, cooked and drained

2 cups (500 mL) shredded cheddar cheese

1. In a frying pan, sauté onion, red and green pepper and garlic in oil until tender, about 5 minutes.

2. Mash one can of beans. Combine mashed beans, beans and next 5 ingredients (spaghetti sauce through pepper flakes) with onion mixture. Cook until heated through; stir in cilantro.

3. Beat together cream cheese and sour cream. Stir in cottage cheese.

4. Place 3 noodles in a greased deep 9x13x2 in. (23x33x5 cm) baking dish. Spread 1/3 of bean mixture over noodles. Top with half of cheese mixture. Cover with 3 noodles.

5. Repeat layering with 1/3 of bean mixture, remaining cheese mixture and noodles. Spread remaining bean mixture over top of noodles. Lasagna may be prepared to this point and refrigerated for up to 24 hours.

6. Cover with foil and bake at 350 F (180 C) for 45-50 minutes or until heated through. Remove foil and sprinkle with cheddar. Bake for 10 minutes. Let stand 10 minutes before serving.