Quick bean lasagna
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| BEAN SAUCE----- | ||
| 1 | tablespoon | Oil |
| 2 | teaspoons | Garlic -- minced |
| 1 | small | Onion -- finely chopped |
| 2 | cups | Beans, red or brown -- |
| Canned | ||
| Or homecooked -- drained | ||
| And | ||
| Coarsely chopped | ||
| 4 | cups | Tomato puree OR |
| 2 | cups | Tomato sauce AND |
| 2 | cups | Tomato puree |
| 1 | teaspoon | Oregano |
| 1 | teaspoon | Basil |
| Pepper to taste | ||
| ¾ | cup | Lasagna noodles (white or |
| Whole wheat) -- uncooked | ||
| 2 | cups | Ricotta -- part skim |
| 8 | ounces | Mozzarella, part skim |
| Thinly sliced | ||
| ¼ | cup | Parmesan -- grated |
| -----REMAINING INGREDIENTS----- | ||
Directions
1. Prepare the sauce by heating the oil in a medium saucepan and sauteeing the garlic and onions for a minute. Add chopped beans, and cook the mixture, stirring it, for several minutes longer. Add the tomato puree (or sue and puree), oregano, basil, and pepper. Bring the sauce to a boil and simmer for 5 minutes.
2. To assemble the lasagna, spread a thin layer of the bean sauce on the bottom of a 8x13-inch baking pan or shallow casserole. Arrange a layer of noodles along the bottom of the pan to cover the sauce in such a way that they touch but do not overlap. You should use about ⅓ of the noodles.
Cover the noodle layer with ½ of the ricotta, ½ of the mozarella, and ⅓ of the remaining sauce. Repeat with a layer of noodles, ricotta, mozzarella and sauce. Finish off with layers of noodles, ricotta, mozzarella and sauce. Finsish off with lay4ers of the remaining noodles and sauce. Then sprinkle with the Parmesan on top.
3. Cover the pan tightly with foil. Bake the lasagna in a preheated 350-degree oven for about 1 hour or until the pasta is cooked. If thereis too much liquid remaining in the pan, remove the foil and bake the lasagna another 10-15 minutes.
From GT Vegetarian Echo/Uploaded to F&W library by Sylvia Steiger/MM by DEEANNE
Recipe By :
From: Date: 05/30 File