Black-Bean Lasagna

Black-Bean Lasagna (Adapted from CL)

4 jalapeno peppers
2 teaspoons olive oil
2 cups chopped onion
1 1/2 cups chopped red bell pepper
4 garlic cloves, minced
2 cups chopped tomatoes
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
2 - 15 ounce cans black beans, rinsed and drained
8 ounces sour cream
3 tablespoons chopped fresh cilantro
1 large egg, lightly beaten
16 ounce bottle chipotle salsa
12 cooked whole wheat lasagna noodles
6 ounces shredded jalapeno or Monterey Jack cheese

Preheat broiler

Cut jalapenos in half lengthwise. Remove the seeds and membrane. Move the halves to a foil lined baking sheet (cut side down) and flatten the. Place under the broiler until the skins blacken - about 3-6 minutes. Carefully remove and place in a bowl - cover with saran wrap. Let sit 5-10 minutes to steam. Remove the black skin and chop.

Reduce oven temperature to 375.

In a large skillet, heat oil over medium-high. Add the onion, bell pepper and garlic. Cook 6 minutes - stir in the tomatoes, cumin and coriander. Cook 3 minutes, then add the jalapeno and beans - continue cooking for 3 more minutes. Remove from the heat and set aside to cool for 10 minutes. Mix in sour cream, cilantro and egg.

Lightly coat a 9x13" baking dish with nonstick spray. Coat the bottom with 3-4 tablespoons salsa. Spread 4 cooked noodles on the bottom, top with half of the bean mixture, 1/2 cup cheese and 3-4 more tablespoons salsa. Repeat the layers, ending with noodles. Spread the remaining salsa over the last layer and scatter with the remaining cheese.

Cover with foil and bake for 30 minutes. Remove the foil and continue baking until the cheese has melted - about 10-15 minutes. Let sit to cool for a bit before cutting.

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