A featured recipe from Personal Chef, Paula Price.

• 4 jalapeño peppers
• 2 cups chopped red onion
• 1 cup chopped Anaheim bell pepper
• 1 cup chopped red bell pepper
• 4 garlic cloves, minced
• 2 cups chopped tomato such as Romas
• 1-1/2 t. ground cumin
• 1 t. ground coriander
• 2 (15.5 ounce) cans low sodium black beans (I make mine from scratch) rinsed and drained
• 3 T. chopped fresh cilantro
• 11 - 8 ounce fat free sour cream
• 1 large egg, lightly beaten (I use egg beaters)
• 1 (16-ounce) chunky salsa (I use Rick Bayless for a change which I purchased at Williams Sonoma) a change from my favorite of Coyote Cafe.
• Cooking spray
• 12 cooked lasagna noodles (I bought 12 sheets of jalapeño flat fresh pasta from either Whole Foods or our Pasta Shop which are both local here). They need not be cook as they'll simply cook when baking.
• 1-1/2 cups Mexican Light shredded cheese

Preheat broiler.

Cut jalapeños in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.

Broil 4 minutes or until blackened. Place in a Ziploc baggie; seal. Let stand 5 minutes. Peel and chop. Reduce oven temperature to 375.

I used the bbq for grilling the jalapeños.

Heat a large skillet over medium-high heat. Add the onion, bell peppers, Anaheim peppers, and garlic, sauté for 3-4 minutes. Add jalapeño and beans, cook 3 minutes. Remove from heat, cool 10 minutes. Stir in cilantro, sour cream and egg.

Spread 3 T. salsa in bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 4 noodles slightly overlapping over salsa, and top with half of the bean mixture, 1/2 cup cheese, and 3 T. salsa. Repeat the layers, ending with noodles. Spread remaining salsa over noodles; and sprinkle with 1/2 cup cheese. Cover and bake at 375 for 30 minutes. Cover and bake at 375 for 30 minutes. Uncover and bake an additional 15 minutes or until cheese melts. Let stand 5 minutes.

Yield: 8 servings.

Calories: 452; (25% from fat); : 12.6g (sat 6.7g; mono: 3.4g; poly: 21.8%;

Protein: 21.8g;Carb: 65.2g; Fiber: 7.5g; Chol: 55mg; Iron: 5.4mg; Sodium:

559 mg; Calc: 262 mg.