Bean Lasagna [Layered Bean and Noodle Casserole]

Title: Bean Lasagna [Layered Bean and Noodle Casserole]
Categories: Vegetarian, Bean/legume, Low cal
Yield: 4 Servings

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

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
Posted to MM-Recipes Digest V3 #323

Date: Sun, 24 Nov 1996 20:47:05 -0500