Black Bean Lasagna Recipe

• 4 x jalapeno peppers
• 2 c. minced red onion
• 1 c. minced Anaheim bell pepper
• 1 c. minced red bell pepper
• 4 x garlic cloves, chopped
• 2 c. minced tomato such as Romas
• 1 1/2 tsp grnd cumin
• 1 tsp grnd coriander
• 2 x (15.5 oz) cans low sodium black beans rinsed and liquid removed
• 3 tsp minced fresh cilantro
• 11 x - 8 oz fat free lowfat sour cream
• 1 lrg egg, lightly beaten
• 1 x (16-oz) chunky salsa Cooking spray
• 12 x cooked lasagna noodles
• 1 1/2 c. Mexican Light shredded cheese Preheat broiler.

1. Cut jalapenos in half lengthwise; throw away seeds and membranes.
2. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
3. Broil 4 min or possibly till blackened.
4. Place in a Ziploc baggie; seal.
5. Let stand 5 min.
6. Peel and chop.
7. Reduce oven temperature to 375.
8. Heat a large skillet over medium-high heat.
9. Add in the onion, bell peppers, Anaheim peppers, and garlic, saute/fry for 3-4 min.
10. Add in jalapeno and beans, cook 3 min.
11. Remove from heat, cold 10 min.
12. Stir in cilantro, lowfat sour cream and egg.
13. Spread 3 Tablespoons salsa in bottom of a 13 x 9 inch baking dish coated with cooking spray.
14. Arrange 4 noodles slightly overlapping over salsa, and top with half of the bean mix, 1/2 c. cheese, and 3 Tablespoons salsa.
15. Repeat the layers, ending with noodles.
16. Spread remaining salsa over noodles; and sprinkle with 1/2 c. cheese.
17. Cover and bake at 375 for 30 min.
18. Cover and bake at 375 for 30 min.
19. Uncover and bake an additional 15 min or possibly till cheese melts.
20. Let stand 5 min.
21. Yield: 8 servings.

jalapeno peppers, red onion, anaheim bell pepper, red bell pepper, garlic, tomato, cumin, coriander, black beans, fresh cilantro, sour cream, egg, chunky salsa cooking spray, noodles

Taken from cookeatshare.com/recipes/black-bean-lasagna-85373 (may not work)