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9 Lasagna Noodles
1/2 cup chopped Onion
1/2 cup chopped red Bell Pepper
1/2 cup frozen Corn kernels, thawed
2 cloves Garlic, chopped
15 oz Black Beans, rinsed and drained
16 oz refried Black Beans
2.75 cups canned Tomato Sauce
1/2 cup Salsa
1/2 cup chopped fresh Cilantro, divided
1.5 cups Cottage Cheese
1 cup Ricotta Cheese
1/4 cup sour Cream
8 oz Monterey Jack Cheese, shredded
1/4 cup sliced ripe Olives
8 sprigs fresh Cilantro
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Preheat oven to 350°F (175°C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain. Coat a large skillet with non-stick cooking spray, and place over medium heat. Saute onion, red bell pepper, corn and garlic until tender. Stir in black beans, refried beans, tomato sauce, salsa and 1/4 cup cilantro. Cook until heated through and slightly thickened; set aside. In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside. Coat a 9x13 inch casserole dish with non-stick cooking spray. Arrange 3 of the cooked lasagna noodles in the bottom of the dish, cutting to fit if necessary. Spread with 1/3 of the bean mixture, then 1/3 of the cheese mixture. Repeat layers twice more.Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.
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