Black Bean Lasagna

• 9 lasagna noodles
• 2 (15 ounce) cans black beans, rinsed and drained
• nonstick cooking spray
• 1/2 cup chopped onion
• 1/2 cup chopped green sweet pepper
• 2 garlic cloves, minced
• 2 (15 ounce) cans tomato sauce (ROTEL-Diced tomatoes with green chilies works great) or (15 ounce) cans tomato sauce, with seasoning (ROTEL-Diced tomatoes with green chilies works great)
• 1/4 cup fresh snipped cilantro
• 1 (12 ounce) container low fat cottage cheese
• 1 (8 ounce) package reduced-fat cream cheese
• 1/4 cup light sour cream
• sliced tomatoes (optional)
• fresh cilantro leaves (optional)

1. Cook noodles according to package directions; drain.
2. Mash one can of the beans and set aside; Lightly coat a large skillet with cooking spray; add onions, green sweet pepper, and garlic; Cook and stir over medium heat until tender but not brown, add the mashed beans,unmashed beans, tomato sauce, and snipped cilantro; heat through.
3. In a large bowl combine cottage cheese, cream cheese, and sour cream;set aside.
4. Spray a 3-quart rectangular baking dish with nonstick coating; arrange 3 of the noodles in the dish; Top with one-third of the bean mixture, then spread one-third of the cheese mixture,repeat layers twice, ending with bean mixture;RESERVE the remaining cheese mixture.
5. Bake, covered, in a 350 degree oven for 40 to 45 minutes or until heated through; DOLLOP with reserved cheese mixture, Let stand 10 minutes, Garnish with tomatoes slices and cilantro if desired.

lasagna noodles, black beans, nonstick cooking spray, onion, green sweet pepper, garlic, tomato sauce, cilantro, cottage cheese, cream cheese, light sour cream, tomatoes, cilantro

Taken from www.food.com/recipe/black-bean-lasagna-100332 (may not work)