This lasagna has a bit of a Southwestern flair, thanks to the addition of black beans, cheddar cheese and cilantro.

Yield: Serves 8 - 10.



  • 1 medium onion, chopped
  • 1/2 cup each chopped red and green bell pepper
  • 2 cloves garlic, crushed
  • 1 tbsp oil
  • 2 cans black beans, rinsed and drained
  • 3 cups spaghetti sauce
  • 1/2 tsp salt
  • 1/2 tsp oregano, crumbled
  • 1/2 tsp basil, crumbled
  • 1/4 tsp crushed red pepper flakes
  • 1/4 cup chopped fresh cilantro
  • 8 oz (250 g) light cream cheese, softened
  • 1/4 cup light sour cream
  • 2 cups (500 mL) cottage cheese
  • 9 lasagna noodles, cooked and drained
  • 2 cups shredded cheddar cheese


  1. In a frypan, sauté onion, red and green pepper and garlic in oil until tender, about 5 minutes.
  2. Mash one can of beans. Combine mashed beans, beans and next 5 ingredients (spaghetti sauce through pepper flakes) with onion mixture. Cook until heated through; stir in cilantro.
  3. Beat together cream cheese and sour cream. Stir in cottage cheese.
  4. Place 3 noodles in a greased deep 9x13x2 inch (23x33x5 cm) baking dish. Spread 1/3 of bean mixture over noodles. Top with half of cheese mixture. Cover with 3 noodles. Repeat layering with 1/3 of bean mixture, remaining cheese mixture and noodles. Spread remaining bean mixture over top of noodles. Lasagna may be prepared to this point and refrigerated for up to 24 hours.
  5. Cover with foil and bake at 350ºF for 50 minutes or until heated through. Remove foil and sprinkle with cheddar cheese. Bake for an additional 10 minutes. Let stand 10 minutes before serving.
Nutritional analysis per serving:

374 Calories, 12.9 g fat, 15.5 g protein, 50.4 g carbohydrate, 9.9 g fibre, 1226 mg sodium