Bean lasagna [layered bean & noodle casserole

Yield: 4 Servings

Measure Ingredient
1 tablespoon Vegetable Oil
1 cup Chopped Onion
3 \N Garlic Cloves, chopped
1 \N 14 oz Can Tomato Sauce
1 \N 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 \N Egg
8 \N Lasagna Noodles [cooked]
1 teaspoon Coriander Leaves [chopped]
2 tablespoons Parmesan Cheese [Grated]
\N \N Date: 05-19-96

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

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