Black Bean Lasagne

• 2 c. chopped onion
• 1 c. chopped green pepper
• 1 c. chopped red pepper
• 4 garlic cloves, minced
• 1 jalepeno, minced (optional)
• 1 Tb olive oil
• 2 c. chopped tomato
• 1 1/2 ts. cumin
• 2 15 oz cans black beans, drained & rinsed
• 3 Tbs chopped fresh cilantro
• 8 ounces low-fat sour cream
• 1 large egg, lightly beaten
• 1 16 ounce jar chunky salsa (mild, medium or hot - to your taste)
• 12 lasagne noodles (either boiled, or the "no boil" type, uncooked)
• 6 ounces shredded jack cheese

1. Heat oven to 375 degrees. Prepare 13 x 9 pan by oiling, or spraying with non-stick spray
2. 1. Saute onion, peppers, garlic and jalepeno (if using) in olive oil. Cook for six minutes. Add tomato and cumin and cook 3 minutes. Stir in beans.
3. 2. Remove from heat and cool 5-10 minutes. Still in cilantro, sour cream and egg.
4. 3. Spread 3 TBs salsa in bottom of prepared pan. Arrange 4 noodles over salsa. (Noodles should slightly overlap one another, but do not need to extend out to edges of pan). Top with half of bean mixture, 1/2 c. cheese and 3 Tbs salsa. Filling mixture should extend to sides of pan. Repeat layers, ending with noodles. Spread remaining salsa over noodles and sprinkle with remaining 1/2 cup cheese. Cover tightly with foil and bake in preheated oven for 30 minutes. Uncover and bake another 15-30 minutes until hot and bubbly. Let rest at least 10 minutes before serving.

onion, green pepper, red pepper, garlic, jalepeno, olive oil, tomato, cumin, black beans, fresh cilantro, lowfat sour cream, egg, chunky salsa, noodles, jack cheese

Taken from www.epicurious.com/recipes/member/views/black-bean-lasagne-50056214 (may not work)