• 4 jalapeño peppers
  • 1 tablespoon olive oil
  • 2 cups onion, chopped
  • 1 cup yellow bell pepper, chopped
  • 1 cup red bell pepper, chopped
  • 4 cloves garlic, minced
  • 2 cans Dei Fratelli Chopped Mexican tomatoes
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 15.5-ounce cans black beans, rinsed and drained
  • 1/4 cup chopped fresh cilantro
  • 1 8-ounce carton sour cream
  • 1 large egg, lightly beaten
  • 16 ounces Dei Fratelli Salsa
  • cooking spray
  • 12 lasagna noodles, cooked
  • 1 1/2 cups Monterey Jack or Cheddar cheese, shredded



Preheat broiler. Cut jalapenos in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. (Be sure to wear gloves when working with jalapenos.) Broil 4 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 4 minutes. Peel and chop. Reduce oven temperature to 375ºF. Heat olive oil in a large non-stick skillet over medium-high heat. Add the onion, bell peppers, and garlic; sauté 5 minutes. Add Chopped Mexican and seasonings; cook 3 minutes. Add jalapenos and beans; cook 3 minutes. Remove from heat, cool 10 minutes. Stir in cilantro, sour cream and egg. Spread 3 tablespoons salsa in bottom of a 13×9-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 of cheese, and 3 tablespoons salsa. Repeat the layers, ending with noodles. Spread remaining salsa over noodles, and sprinkle with 1/2 cup cheese. Cover and bake at 375ºF for 30 minutes. Uncover and bake an additional 15 minutes or until cheese melts. Let stand 5 minutes. Garnish with additional fresh chopped tomatoes, cilantro, green onions and black olives, if desired.