This is yet another recipe from Better Homes and Garden's "Ultimate Casserole" cookbook, and I hafta say that this grocery store last-minute-impulse-grab-near-the-checkout has been one of the better cookbooks I've owned. I don't know about you guys, but with the emergence of a gazillion + 2 online recipe sites online, I feel like I've been inundated with recipes. There are too many variations, too many choices, and too many people leaving awesome and thought-provoking reviews that go something like, "I made this exact recipe but I changed the oil to applesauce, and the noodles to Captain Crunch, and the cheese to garbanzo beans, and then I topped it with sprinkles and tuna fish even though the original recipe said nothing about topping with sprinkles and tuna fish and ew. It was awful. I THEREFORE GIVE THIS RECIPE HALF A STAR OUTTA FIVE." because, you know, that is so helpful.
It's actually a welcome relief to have a collection of recipes together in one book, not 12,000 versions of it online to dig through, and so far every recipe we've tried has been pretty darn kick ass. I was worried about this particular recipe, though, since Husband isn't a fan of cheese (gaaaasp) (and cream cheese and cottage cheese together? no way, jose) but he went back for seconds, and we both agreed this is one to keep in our arsenal. It has a really nice, fresh Mexican flavor to it with the cilantro, and there's only one change I'd make to the recipe, which I've noted below.
BLACK BEAN LASAGNA
Prep: 45 minutes Bake: 35 minutes Stand:10 minutes Servings: 8
- 9 Dried Lasagna Noodles
- 2 15-ounce cans black beans, rinsed and drained
- 1 egg, beaten
- 1 12-ounce carton cream-style cottage cheese
- 1 8-ounce package cream cheese, cut into cubes and softened
- 1 1/2 cups shredded Monterey Jack Cheese
- 1 tablespoon cooking oil
- 1 cup chopped onion
- 3/4 cup chopped green sweet pepper
- 2 cloves garlic, minced
- 1 15-ounce can Italian-style tomato sauce*
- 4 teaspoons dried cilantro
- 1 teaspoon ground cumin
- 1 coarsely chopped tomato
1. Lightly grease a 9X13-inch baking dish; set aside. Preheat oven to 350°F. Cook lasagna noodles according to package directions; drain well. Rinse with cold water, drain again. Place lasagna noodles in a single layer on a sheet of foil and set aside.
2. In a small bowl, use a potato masher to mash
half of the black beans; set aside. In a medium bowl, combine egg, cottage cheese, cream cheese, and 1 cup of the Monterey Jack cheese; set aside.
3. In a large skillet, heat oil over medium-high heat. Add onion, sweet pepper, and garlic; cook and stir until tender (5 to 6 minutes). Stir in mashed beans, the remaining whole beans, the tomato sauce, cilantro, and cumin; heat through (another 5 minutes or so).
4. Arrange three of the cooked lasagna noodles in the prepared 9X13 dish Top with one-third (about 1-1/3 cups) of the tomato sauce/bean mixture. Spoon half (about 1 cup) of the cheese mixture over the bean mixture. Repeat layers once more, starting with the noodles and ending with the cheese mixture. Top with the remaining 3 cooked noodes and the last of the bean mixture.
5. Bake, covered, for 35 to 40 minutes or until heated through. Uncover; sprinkle with the remaining 1/2 cup of Monterey Jack Cheese. Let stand, uncovered for about 10 minutes before serving. Top with chopped tomato.
*I'd throw in 1 and 1/2 cans (or 22 ounces) of tomato sauce in next time; 15 ounces left it just a teensy, teensy bit on the dry side and I like my lasagna saucy!
Happy eating!