Black-Bean Lasagna

When we tried this recipe for the first time I made a few changes that didn't affect the nutrition information (canned chopped tomatoes v. fresh chopped) and one change that did, instead of using full fat Monterey Jack cheese I used reduced fat. So, for nutrition information I have left the recipe with the full fat, but I will continue with he reduced fat myself☺

2 Tbsp. chopped fire-roasted Jalapeῆo peppers (La Victoria)
2 c. chopped onion
1 c. chopped green bell pepper
1 c. chopped red bell pepper
4 garlic cloves, minced
2 c. fire-roasted diced tomatoes (Hunts or Muir Glen)
1½ tsp. ground cumin
1 tsp. ground coriander
2 (15.5 oz.) cans black beans, rinsed and drained
3 Tbsp. chopped fresh cilantro
1 (8 oz.) carton light sour cream
1 large egg, lightly beaten
16 oz. chunky salsa
Cooking spray
12 cooked lasagna noodles
6 oz. shredded Monterey Jack cheese (see note above)

Preheat oven to 375°.

Heat a large nonstick skillet over medium-high heat. Add onion, bell peppers, and garlic; sauté 6 minutes. Add tomato, cumin, and coriander; cook 3 minutes. Add jalapeῆo and beans, and cook 3 minutes. Remove from heat; cool 10 minutes. Stir in cilantro, sour cream, and egg.

Spread 3 tablespoons salsa in bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 4 noodles slightly overlapping over salsa, and top with half of bean mixture. Cover and bake at 375° for 30 minutes. Uncover and add the remaining cheese and bake an additional 15 minutes or until cheese melts. Let stand 5 minutes. Yield: 8 servings.

CALORIES: 452 (25% from fat); FAT: 12.6g (sat: 6.7g, mono: 3.4g, poly: 1.3g); PROTEIN: 21.8g; CARB: 65.2; FIBER: 7.5g; CHOL: 55mg; IRON: 5.4; SODIUM: 559mg; CALC: 262mg