Black Bean Lasagna - cooking recipe

Ingredients

9 lasagna noodles
2 (15 ounce) cans black beans, rinsed and drained
nonstick cooking spray
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
2 garlic cloves, minced
2 (15 ounce) cans tomato sauce (ROTEL-Diced tomatoes with green chilies works great) or (15 ounce) cans tomato sauce, with seasoning (ROTEL-Diced tomatoes with green chilies works great)
1/4 cup fresh snipped cilantro
1 (12 ounce) container low fat cottage cheese
1 (8 ounce) package reduced-fat cream cheese
1/4 cup light sour cream
sliced tomatoes (optional)
fresh cilantro leaves (optional)

Preparation

Cook noodles according to package directions; drain.
Mash one can of the beans and set aside; Lightly coat a large skillet with cooking spray; add onions, green sweet pepper, and garlic; Cook and stir over medium heat until tender but not brown, add the mashed beans,unmashed beans, tomato sauce, and snipped cilantro; heat through.
In a large bowl combine cottage cheese, cream cheese, and sour cream;set aside.
Spray a 3-quart rectangular baking dish with nonstick coating; arrange 3 of the noodles in the dish; Top with one-third of the bean mixture, then spread one-third of the cheese mixture,repeat layers twice, ending with bean mixture;RESERVE the remaining cheese mixture.
Bake, covered, in a 350 degree oven for 40 to 45 minutes or until heated through; DOLLOP with reserved cheese mixture, Let stand 10 minutes, Garnish with tomatoes slices and cilantro if desired.