Bean Lasagna [layered Bean & Noodle Casserole Recipe

Bean Lasagna [layered Bean & Noodle Casserole Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
1 tbsp: Vegetable Oil,
1 cup: Chopped Onion,
3: Garlic Cloves, chopped
1: 14 oz Can Tomato Sauce,
1 Small: can Tomato Paste,
3 tbsp: Oregano,
2 tbsp: Basil,
1/2 tsp: Paprika,
1 1/2 cup: Mixed Beans [soaked] *,
1 1/2 cup: Low-fat Cottage Cheese,
2 cup: Low-fat Mozzarella [Grated],
1: Egg,
8: Lasagna Noodles [cooked],
1 tsp: Coriander Leaves [chopped],
2 tbsp: Parmesan Cheese [Grated],

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
Date: 05-19-96


Source from luhu.jp