9 lasagna noodles
2 15 oz. cans black beans, rinsed and drained
½ c. chopped onion
½ c. chopped green onion
2 cloves garlic, minced
2 15 oz. cans tomato sauce
¼ c. snipped fresh cilantro
1 12 oz. container low fat cottage cheese
1 8 oz. package reduced fat cream cheese
½ c. light sour cream
Cook noodles according to package directions; drain.
Mash one can of the beans; set aside.
Lightly coat a large skillet with cooking spray; add onion, green pepper and garlic. Cook and stir over medium heat until tender but not brown. Add mashed beans, unmashed beans, tomato sauce and snipped cilantro; heat through.
In a large bowl, combine cottage cheese, cream cheese and sour cream; set aside.
Spray a 3 quart rectangular baking dish with nonstick coating.
Arrange 3 of the noodles in the dish.
Top with ⅓ of the cheese mixture.
Repeat layers twice, ending with the bean mixture.
Reserve the remaining cheese mixture.
Bake, covered in a 350º oven for 40-45 min. or until heated through.
Dollop with reserved cheese mixture.
Let stand for 10 min.
Garnish with tomato slices and fresh cilantro, if desired.