This recipe is chuck full of low fat and reduced calorie items. I prefer the full flavor options though so I went with all the full fat selections. It had all the flavors I was expecting and so much more. I took this to a church potluck luncheon and the people there just couldn’t stop talking about it. I cut it up in smaller individual portions so there was plenty to go around. Except for those that wanted seconds, because it was gone on the first trip through!
Check out what they are saying about this recipe over at Living Healthy In Seattle:
“Lasagna is truly tasty any time of year.”
Below zero or one hundred degrees, it doesn’t matter the outside temperature, this is always amazing!
Ingredients
2 tablespoons canola oil
1 1/2 cups yellow onion; chopped
1 cup green bell pepper; chopped
1 cup red bell pepper; chopped
4 cloves garlic; minced
2 cups vine tomatoes; chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
2 fresh jalapeno peppers; chopped fine
2 15-oz cans black beans; drained and rinsed
2 cups (16-oz) light Daisy sour cream
1 large egg; lightly beaten
3 tablespoons fresh cilantro; chopped, plus more for garnish
2 cups (16-oz) favorite tomato-based jarred salsa
12 whole wheat lasagna noodles (not no-boil); cooked just under al dente
2 cups (8-oz) reduced fat Sargento Monterey Jack cheese; shredded
Avocado or guacamole; for serving
Instructions
Heat oven to 375 degrees, and heat a large pot over medium-high heat. Saute the onion in oil for 4 minutes, then throw in the bell peppers and saute for 3 minutes more.
Stir in the garlic, tomatoes, cumin, coriander and jalapenos. Saute for 3 minutes.
Add the black beans, then remove from heat and cool for 10 minutes.
Stir in the sour cream, egg and cilantro.
Spread 1/4 of the salsa in a 9 x 13 baking dish.
Arrange 4 of the noodles in the dish, then layer half the bean mixture, 1/2 cup cheese and 1/3 of the remaining salsa on top.
Repeat the layers using 4 more noodles, the remaining bean mixture, 1/2 cup cheese and 1/2 of the remaining salsa. Top with the remaining 4 noodles, salsa and cup of cheese.
Bake for 40 minutes or until cheese is melted and lightly browned, and the lasagna is bubbling. You may cover with foil if the top is starting to brown too quickly. Let stand 5 minutes before serving. Top with sliced avocado or guac, plus cilantro.
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Quick Tip: Leave out the jalapenos if you don’t do spicy things so well.
Thanks again to Living Healthy In Seattle for this delicious recipe.
