In the Kitchen - Black Bean Lasagna

I made this dish for R one night because I had most of the ingredients on hand. It was delicious, I could have sworn I photographed it but I can't find the photo. I took this recipe from Chloe and she has terrific photos! It's so creamy and makes great leftovers for work with a side salad.

9 Dried Lasagna noodles (I had to use more to fill my pan)
2 15-ounce cans of black beans drained and rinsed
1 egg, beaten
1 12-ounce carton cream style cottage cheese
1 8-ounce package cream cheese cubed and softened
1 1/2 cups shredded montery jack cheese (I didn't measure)
1 tablespoon cooking oil
1 cup chopped onion
3/4 cup chopped green sweet pepper
2 cloves garlic minced
1 15-ounce can italian style tomato sauce (I used a larger 22 ounce can)
4 teaspoons dried cilantro
1 teaspoon ground cumin (I didn't use this)
1 coarsely chopped tomato

 1. Lightly grease a 9x13 inch baking dish; set aside. Preheat oven to 350*F. Cook lasagna noodles according to package directions and drain well. Rinse with cold water and drain again. Place noodles in a single layer on a sheet of foil and set aside.
 2. In a small bowl use a potato masher to mash half of the black beans and set aside. In a medium bowl combine egg, cottage cheese, cream cheese, and 1 cup of monterey jack cheese; set aside.
 3. In a large skillet, heat oil over medium high heat. Add onion, sweet pepper, and garlic. Cook and stir until tender 5-6 minutes. Stir in mashed beans, whole beans, tomato sauce, and spices. Heat through.
 4. Arrange cooked noodles in prepared dish. Top with 1/3 of tomato sauce / bean mixture. Spoon half of the cheese mixture over the bean filling. Repeat layers again. Top with remaining noodles and last of the filling.
 5. Bake covered for 35-40 minutes or until heated through. Uncover, sprinkle with the remaining cheese. Let stand uncovered for about 10 minutes before serving. Top with chopped tomato.