Bean Lasagna [Layered Bean and Noodle Casserole] (recipe)
Ingredients for 4 servings
1 tablespoonvegetable oil
1 cuponion chopped
3 cloves garlic chopped
15 ouncetomato sauce can
1 Small can Tomato Paste
3 tablespoonoregano
2 tablespoonbasil
1/2 teaspoonpaprika
1 1/2 cupMixed Beans [soaked] *
1 1/2 cupLow-fat Cottage Cheese
2 cupLow-fat Mozzarella [Grated]
1 egg
8 Lasagna Noodles [cooked]
1 teaspoonCoriander Leaves [chopped]
2 tablespoonParmesan grated
 Date: 05-19-96

recipe preparation

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.
 
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