Bean lasagna (layered bean & noodle casserole) Recipe

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Bean lasagna (layered bean & noodle casserole)

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Casseroles, Entrees, Italian, Low-calorie, Pastas & Noodles, Vegetables, Vegetarian, Western European

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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]

Procedures:

1	Soak beans four to eight hours.
2	Cover with water in saucepan and bring beans to a boil.
3	Simmer 30 - 40 minutes.
4	Heat oil, saute onion and garlic until soft.
5	Add tomato sauce, tomato paste, oregano, basil, paprika and cooked, drained, beans.
6	Bring to a boil, reduce heat, simmer 8 - 10 minutes.
7	Add coriander leaves.
8	Pre-heat oven to 325°F.
9	Combine cottage cheese, mozzarella and egg.
10	In a greased lasagna pan place a layer of noodles, a layer of bean mixture and a layer of cheese mixture.
11	Continue, alternating noodles, beans and cheese, finishing with a layer of cheese on top.
12	Sprinkle parmesan cheese over top layer.
13	Bake for 40 minutes at 325°F.
14	* i use a mixture of red, pink, baby lima, white, black-eyed and mung in whatever proportion strikes my fancy