Prepare the sauce by heating the oil and sauteing the garlic and onions for a minute. Add the chopped beans, and cook the mixture, stirring it, for several minutes longer. Add the tomato puree, oregano, basil, and pepper. Bring the sauce to a boil, and simmer for 5 minutes.

Preheat the oven to 350F.

To assemble the lasagna, spread a thin layer of sauce on the bottom of a 9 x 13 baking pan. Arrange 3 noodles. Cover the noodles with 1/3 third of the sauce, half the ricotta, half the mozzarella, and 1/4 cup parmesan. Repeat with a layer of noodles, sauce, ricotta, mozzarella, and parmesan. Finish off with layers of the remaining noodles and sauce and Parmesan.

Bake 40 minutes uncovered.

Per serving: 6485 Calories (kcal); 168g Total Fat; (23% calories from fat); 332g Protein; 922g Carbohydrate; 499mg Cholesterol; 6608mg Sodium Food Exchanges: 53 Grain(Starch); 24 Lean Meat; 17 1/2 Vegetable; 0 Fruit;

19 Fat; 0 Other Carbohydrates