Preheat oven to 350 degrees. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
This vegetarian lasagna can be made ahead of time, stored in the fridge and then baked when ready to serve.
Servings and Ingredients
|1 (15-oz.) can Hy-Vee black beans, drained and rinsed|
|1 (28-oz.) can crushed tomatoes, undrained|
|1 (16-oz.) can Hy-Vee fat-free refried beans|
|¾ c. onion, chopped|
|½ c. green bell pepper, seeded and chopped|
|¾ c. Hy-Vee medium salsa|
|1 tsp. Hy-Vee chili powder|
|½ tsp. Hy-Vee ground cumin|
|8 oz. Hy-Vee 4% small curd cottage cheese|
|⅛ tsp. Hy-Vee garlic powder|
|2 Hy-Vee eggs|
|Hy-Vee salt, to taste|
|Hy-Vee black pepper, to taste|
|10 Hy-Vee lasagna noodles, uncooked|
|1 ½ c. Hy-Vee shredded cheddar cheese, divided|
|1 ½ c. Hy-Vee shredded part-skim mozzarella cheese, divided|
Things To Grab
- 9-by-13-inch baking dish
- Hy-Vee nonstick cooking spray
- Large bowl
- Small bowl
- Aluminum foil
In a large bowl, combine black beans, tomatoes, refried beans, onion, green pepper, salsa, chili powder and cumin. In a small bowl, combine cottage cheese, garlic powder, eggs, salt and black pepper.
Spread 1 cup of the tomato mixture in prepared baking dish. Top with half of the noodles, overlapping slightly. Spread half of the remaining tomato mixture on top. Spoon cottage cheese mixture on top of tomatoes and sprinkle with half the cheddar and mozzarella cheeses. Top with the remaining noodles, tomato mixture and cheeses. Cover with a greased sheet of aluminum foil.
Bake for 35 minutes. Uncover and bake an additional 10 minutes. Let stand 15 minutes before serving.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 45mg
- Sodium: 580mg
- Total Carbohydrates: 27g
- Protein: 13g