Black Bean Lasagna

My awesome friend & former colleague V.L. taught me how to make this when we lived in VA.  Now I have to fix it myself in NC!

What you need:

• 9x12 baking dish (glass or stoneware best but an aluminum brownie pan will do)
• 9 boiled lasagna sheets
• 2 cans Goya black bean soup
• 2 cans Rotel (I use the mild)
• 1-2 tablespoons olive oil
• 1 tbsp minced garlic
• 16 oz. low fat sour cream
• 2 cups shredded mozarella but if you can find it, farmer's cheese is really what you're supposed to use in this recipe
• fresh cilantro to taste or 1 tablespoon dried
• salt to taste but I don't use any since it's mostly stuff from a can anyway that is already salty

Steps:

1. Preheat oven to 375 degrees.

2. Saute garlic in olive oil.  Add black bean soup, Rotel, and cilantro.  Heat and set aside.

3. Fill a zip lock back with sour cream, let out extra air, seal, and cut one of the bottom corners to make it like an icing bag.

4. Spray bottom of baking dish with nonstick spray.

5. Lay 3 of the lasagna sheets side by side in bottom of baking dish.

6. Pour one ladle of soup mixture on each lasagna sheet.

7. Pipe one strip of sour cream on each sheet.

8. Sprinkle some cheese on each sheet.

9. Repeat for next two layers.

10. Bake 30 min. or until bubbling and cheese melted.

Be careful and enjoy!! 

Bonus tip:  Tastes wonderful with rosemary focacia