Black Bean Lasagna

I have a dear friend (Barb S) to thank for this unbelievably yummy recipe. I remember once serving this lasagna to a table full of college guys who couldn't get enough. It's worth a try. You can freeze the filling or the entire thing. Simply thaw overnight and proceed.

9 lasagna noodles
1/2 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cloves minced garlic
2 15-ounce cans black beans, rinsed and drained
1/4 cup chopped cilantro (optional)
30 ounces seasoned tomato sauce (like spaghetti sauce)
12 ounces cottage cheese (low-fat)
8 ounces cream cheese (fat free or low-fat)
1/4 cup sour cream

1. Cook noodles.
2. Cook onion, green pepper, and garlic in the oil. Add one can of beans mashed, the other can whole, tomato sauce, and cilantro if using; heat through.
3. In a separate bowl, combine cottage cheese, cream cheese, and sour cream.
4. Layer pasta, beans, cheese twice (in a 13x9-inch pan). The third time only layer pasta and beans. Bake covered at 350 degrees for 40-45 minutes. Add final layer of cheese mixture and let stand 1o minutes.

Each serving has (roughly) 350 calories and 9 grams fat.