The filling for this lasagna has a Southwestern flavor that's similar to that of black-bean burritos.
4 jalapeño peppers
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
4 garlic cloves, minced
2 cups chopped tomato
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
2 (15.5-ounce) cans black beans, rinsed and drained
3 tablespoons chopped fresh cilantro
1 (8-ounce) carton reduced-fat sour cream
1 large egg, lightly beaten
1 (16-ounce) bottle chunky salsa
12 cooked lasagna noodles
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
How to Make It
Cut jalapeños in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 4 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop. Reduce oven temperature to 375°.
Heat a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and garlic; sauté 6 minutes. Add tomato, cumin, and coriander; cook 3 minutes. Add jalapeño and beans; cook 3 minutes. Remove from heat; cool 10 minutes. Stir in cilantro, sour cream, and egg.
Spread 3 tablespoons salsa in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles slightly overlapping over salsa, and top with half of the bean mixture, 1/2 cup cheese, and 3 tablespoons salsa. Repeat the layers, ending with noodles. Spread remaining salsa over noodles, and sprinkle with 1/2 cup cheese. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 15 minutes or until cheese melts. Let stand 5 minutes.
Love this recipe. It is an easy casual group entertaining recipe for those who like Mexican inspired foods and who have friends who are veggies. You don't even have to explain you are serving a meal sans meat, because no one will miss it. Just add a salad and you have a complete filling dinner for at least eight.
Yummy! I didn't bother broiling the jalepenos. I just sauteed them w/the peppers & onions. I used canned tomoatoes instead of fresh. It's a good make ahead recipe. I made it early in the day. Popped it in the oven before my son's school event and set the automatic bake to come on 30 minutes before I expected us to be home. I will use more salsa next time and cheddar instead of the monterey jack. I like to use sharp cheddar since you don't need much to taste it.
Strapping meat-eaters and vegetarians alike have raved over this recipe! I've made it numerous times and it remains a solid winner. Definitely skip the jalapeno prep -- it's not worth the time. Throw in a tablespoon of canned jalapenos with the beans instead. Also I recommend medium salsa and a bit of extra cheese. Yum!
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