Bean lasagna [layered bean & noodle casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable Oil |
| 1 | cup | Chopped Onion |
| 3 | Garlic Cloves, chopped | |
| 1 | 14 oz Can Tomato Sauce | |
| 1 | Small can Tomato Paste | |
| 3 | tablespoons | Oregano |
| 2 | tablespoons | Basil |
| ½ | teaspoon | Paprika |
| 1½ | cup | Mixed Beans [soaked] * |
| 1½ | cup | Low-fat Cottage Cheese |
| 2 | cups | Low-fat Mozzarella [Grated] |
| 1 | Egg | |
| 8 | Lasagna Noodles [cooked] | |
| 1 | teaspoon | Coriander Leaves [chopped] |
| 2 | tablespoons | Parmesan Cheese [Grated] |
| Date: 05-19-96 | ||
Directions
Soak beans four to eight hours. Cover with water in saucepan and bring beans to a boil. Simmer 30 - 40 minutes. Heat oil, saute onion and garlic until soft. Add tomato sauce, tomato paste, oregano, basil, paprika and cooked, drained, beans. Bring to a boil, reduce heat, simmer 8 - 10 minutes. Add Coriander leaves. Pre-heat oven to 325 F.
Combine cottage cheese, mozzarella and egg. In a greased lasagna pan place a layer of noodles, a layer of bean mixture and a layer of cheese mixture. Continue, alternating noodles, beans and cheese, finishing with a layer of cheese on top. Sprinkle Parmesan cheese over top layer. Bake for 40 minutes at 325 F. * I use a mixture of red, pink, baby lima, white, black-eyed and mung in whatever proportion strikes my fancy. From: Dale Shipp