About this recipe:This lasagne is a delicious meatless dish. It's not the usual Italian-inspired lasagne, but one with an American Southwest twist. Vegetarians will adore this recipe! This lasagne can be frozen unbaked and kept for up to a month. Simply thaw in fridge overnight and bake as stated in the recipe.
9 lasagne sheets
1 onion, chopped
1 small red pepper, chopped
100g frozen sweetcorn kernels, thawed
2 cloves garlic, chopped
1 (400g) tin black beans, rinsed and drained
450g refried black beans, such as Discovery
25g chopped fresh coriander, divided
340g cottage cheese
250g ricotta cheese
4 tablespoons soured cream
225g Cheddar cheese, shredded
4 tablespoons sliced olives, to garnish
8 sprigs fresh coriander, to garnish
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Preheat oven to 180 C / Gas 4. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Coat a large frying pan lightly with oil or cooking spray, and place over medium heat. Saute onion, red pepper, sweetcorn and garlic until tender. Stir in black beans, refried beans, passata, salsa and 1/2 of the chopped coriander. Cook until heated through and slightly thickened; set aside.
In a large bowl, combine cottage cheese, ricotta, soured cream, Cheddar cheese and remaining chopped coriander; set aside.
Lightly grease a 20x30cm baking dish or spray with cooking spray. Arrange 3 of the cooked lasagne sheets in the bottom of the dish, cutting to fit if necessary. Spread with 1/3 of the bean mixture, then 1/3 of the cheese mixture. Repeat layers twice more.
Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of coriander .
A lovely variation of lasagne - easy to prepare and extremely tasty. I used fresh lasagne sheets which made it a little sloppy, but this did not detract from the taste - will definitely make again - 24 Jan 2011
It is extremely tasty. My only comment is the cheese sauce, which didn't stay smooth during cooking, so the final dish didn't look great, but tasted good. In future, I'd probably make a proper bechamel cheese sauce and use that instead. - 28 Aug 2013