Black Bean Lasagna

9 lasagna noodles (8 ounces) 
2 (15-ounce) cans black beans, rinsed and drained 
Nonstick cooking spray 
1/2 cup chopped onion 
1/2 cup chopped green sweet pepper 
2 cloves garlic, minced 
2 (15-ounce) cans low-sodium tomato sauce or tomato sauce with seasonings 
1/4 cup snipped fresh cilantro 
1 (12-ounce) container low-fat cottage cheese 
1 8-ounce package reduced-fat cream cheese (Neufchatel) 
1/4 cup light dairy sour cream 
Tomato slices (optional) 
Fresh cilantro leaves (optional)

1. Cook noodles according to package directions; drain. Mash one can of the beans; set aside.
2. Lightly coat a large skillet with cooking spray; add onion, green sweet pepper, and garlic. Cook and stir over medium heat until tender but not brown. Add mashed beans, unmashed beans, tomato sauce, and snipped cilantro; heat through.
3. In a large bowl combine cottage cheese, cream cheese, and sour cream; set aside. Spray a 3-quart rectangular baking dish 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 tomato slices and cilantro, if desired.

Makes 8 servings.

Make-Ahead Tip: Refrigerate unbaked casserole, covered, up to 1 day, and bake as directed. Or, freeze up to 1 month; thaw frozen casserole in refrigerator overnight, and bake for 40 to 45 minutes or until heated through.

Nutritional facts per serving: calories: 340, total fat: 8g, saturated fat: 5g, cholesterol: 25mg, sodium: 589mg, carbohydrate: 49g, fiber: 8g, protein: 21g, vitamin A: 21%, vitamin C: 31%, iron: 21%