Spicy Lasagna for Summer Uses Three Cheeses

A visit to any farmer’s market this time of year renders a calendar redundant. The return of fresh corn and good tomatoes is as sure a sign as any that summer is on its way.

Celebrate the current crops with this spicy lasagna combining seasonal produce, black beans and three cheeses. Don’t be daunted by the length of the recipe. The steps are simple, and with the addition of a salad and a stack of tortillas they lead to a festive one-dish dinner to feed a crowd.

SPICY LASAGNA

2 cups dried black beans, rinsed and soaked overnight

1 large sweet red pepper, roasted and peeled

1 large yellow pepper, roasted and peeled

3 jalapeno chiles, roasted, seeded and peeled

1 large red onion, quartered

4 cloves garlic, halved lengthwise

1/4 cup fresh cilantro leaves

12 very ripe, medium tomatoes or Roma tomatoes, peeled and chopped

1 tablespoon grated lemon zest

1 tablespoon Mexican seasoning blend

2 teaspoons ground cumin

1/2 teaspoon cayenne pepper

4 ears corn, husks removed

2 cups cottage cheese (low-fat, if desired)

9 ounces extra sharp regular or lowfat milk Cheddar cheese, shredded

8 ounces regular or lowfat milk Jack cheese, shredded

1/3 cup plain yogurt

1 (1-pound) package lasagna noodles

1/3 cup grated Parmesan cheese

Place beans in deep saucepan with water to cover to twice volume. Bring to boil, cover and simmer 1 hour.

Process sweet red and yellow pepper, jalapeno chiles, red onion, garlic and cilantro leaves in food processor or blender in short pulses to fine dice. Do not overprocess into paste.

Place tomatoes in large skillet. Heat gently, stirring to break down. Add pepper mixture and stir to blend. Add lemon zest, Mexican seasoning, cumin and cayenne. Mix well. Cover and let simmer over low heat 15 minutes.

Bring water to boil in deep saucepan or Dutch oven. Add corn, cover and turn heat off. Let stand 5 minutes. Remove corn and empty cooking water. When corn is cool enough to handle, scrape off kernels and discard cobs. Drain black beans.

Transfer tomato mixture to deep saucepan or Dutch oven and stir in corn and beans. Cover and let simmer 5 minutes.

Combine cottage, Cheddar and Jack cheeses in medium mixing bowl. Add yogurt and stir to blend.

Prepare lasagna noodles according to package directions.

Spoon 1/4 black bean mixture over bottom of 12x8-inch baking pan. Cover with layer of lasagna noodles. Spoon another 1/4 of bean mixture on top. Cover with layer of cheese mixture. Sprinkle with 1/3 of Parmesan cheese and top with another layer of noodles. Cover with another 1/4 bean mixture and top with remaining cheese mixture and 1/3 more of Parmesan. Cover with final layer of noodles. Top with remaining bean mixture. Sprinkle with remaining Parmesan.

Cover with foil and bake at 350 degrees 50 minutes. Remove foil and continue baking 7 minutes, until cheese is bubbly and brown. Let stand 5 minutes before serving. Makes 8 to 10 servings.