Bean lasagna [layered bean and noodle casserole]

4 Servings

Ingredients

Quantity	Measure	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 Posted to MM-Recipes Digest V3 #323 Date: Sun, 24 Nov 1996 20:47:05 -0500 From: BobbieB1@...