- Yield: 8 servings
- 4 jalapeno peppers
- 2cups chopped onions
- 1cup chopped green bell pepper
- 1cup chopped red bell pepper
- 5cloves garlic, minced
- 2cups chopped tomatoes
- 1 1/2teaspoons ground cumin
- 1 1/2teaspoons ground coriander
- 2cans (16 ounces) black beans, rinsed and drained
- 1cup (8 ounces) reduced-fat sour cream
- 1 egg
- 3tablespoons chopped fresh cilantro
- 1 (16 ounce) jar chunky salsa
- 12 cooked lasagna noodles
- 2cups (8 ounces) shredded Monterey jack cheese
- Cut the jalapeno peppers into halves lengthwise, discarding the seeds and membranes. Place skin side up on a foil-lined baking sheet and press to flatten. Broil for 4 minutes or until blackened. Place in a sealable plastic bag and seal. Let stand for 5 minutes. Remove the skins and chop the chiles. Reduce the oven temperature to 375 degrees.
- Heat a large nonstick skillet over medium-high heat. Add the onions, bell peppers and garlic and saute for 6 minutes. Stir in the tomatoes, cumin and coriander and saute for 3 minutes. Add the chopped peppers and beans and cook for 3 minutes. Remove from the heat and cool for 10 minutes. Stir in the sour cream, egg and cilantro.
- Spread 1/3 of the salsa in a 9×13-inch baking dish sprayed with nonstick cooking spray. Arrange 4 of the noodles in the prepared dish and layer with half the bean mixture, 1/2 cup of the cheese and 1/3 of the salsa. repeat the layers and top with the remaining 4 noodles. Sprinkle with the remaining 1 cup cheese.
- Bake, covered, at 375 degrees for 30 minutes. Remove the cover and bake for 15 minutes longer or untl the cheese melts. Let stand for 5 minutes before serving.
Recipe reprinted with permission from The Junior League of Plano, Lone Star to Five Star, Culinary Creations for Every Occasion (The Junior League of Plano, 2004)