Black Bean Lasagna



9 lasagna noodles
2   15 oz can black beans, rinsed and drained
1/2 cup chopped onion
6-8 cloves garlic, minced
2 15 oz can of tomato sauce
1/2 cup chopped cilantro
1   12 oz package of cashew ricotta “cheese” [rml_read_more]
1   8 ounce package cream cheese
1/4 cup sour cream

  1. Cook noodles until ‘al-dente’. Mash one can of the beans; set aside.
  2. Saute onion and garlic until translucent. Add mashed beans, unmashed beans, tomato sauce, and cilantro; heat together until flavors meld well
  3. In a large bowl combine ricotta cheese, cream cheese, and sour cream. Spray a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick coating. Arrange three of the noodles in the dish. Top with one-third of the bean mixture. Spread with one-third of the cheese mixture. Repeat layers twice, ending with bean mixture. Reserve the remaining cheese mixture.
  4. Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until heated through. Dollop with reserved cheese mixture. Let stand for 10 minutes. Garnish with more chopped cilantro.
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