Black Bean Lasagna II

Black Bean Lasagna II

Black Bean Lasagna II
Southwest-inspired lasagna This keeps for up to a month when frozen unbaked. Just let it thaw overnight in the refrigerator and bake as directed. Tastes even better the next day when reheated!

Set oven to 350 degrees Fahrenheit (175 degrees C).

Large pot of lightly salted water should be brought to a boil.

Drain the pasta after cooking it for 8 to 10 minutes, or until it is al dente.

Place a sizable skillet over medium heat after spraying it with nonstick cooking spray.

Corn, onion, red bell pepper, and garlic should be cooked until tender.

Add 1/4 cup cilantro, 1/4 cup refried beans, tomato salsa, and black beans.

Cook until thoroughly heated and just a little bit thickened; set aside.

Combine cottage cheese, ricotta, sour cream, and shredded Monterey Jack in a sizable bowl.

Set aside the Jack cheese and the remaining 1/4 cup of chopped cilantro.

April 30, 2024

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