Mexican Pepper and Bean Lasagna

2 each red, green and yellow peppers, coarsely chopped
1 large onion, coarsely chopped
1 can each black beans and kidney beans, drained
Olive oil
3 C. pasta sauce
2 C. cottage cheese
2 t. each ground cumin and thyme
1 t. chili flakes
½ t. salt and pepper
12-14 oven-ready lasagna noodles
3 C. shredded cheddar cheese

  • Preheat oven to 350 º F
  • Sauté peppers and onion in a large saucepan coated with oil, stirring often until softened (about 5-6 minutes)
  • Stir in beans and pasta sauce and bring to a boil, stirring often
  • Remove from heat
  • In large bowl, combine cottage cheese with seasonings
  • Create a layer each of sauce, noodles and cheese mixture in a 9x13 inch baking dish
  • Add another layer of sauce, cheese mixture, noodles and remaining cheese mixture
  • Spread layer of shredded cheese and top with remaining noodles and finish with layer of shredded cheese
  • Bake uncovered in centre of oven for about 45-50 minutes until top is brown and bubbly

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