Bean Lasagna Recipe
Ingredients:
1 med. onion, chopped2 cloves garlic, minced
1/2 to 3/4 lb. mushrooms, sliced
2 tsp. oregano leaves
1 tsp. basil leaves
1/4 c. chopped parsley (fresh)
1/2 tsp. lite salt
1 can kidney beans or pinto beans
1/2 c. liquid from beans
16 oz. can unsalted tomatoes
8 oz. uncooked lasagna
3 c. low fat cottage cheese
4 oz. grated Mozzarella cheese, part skim
2 tbsp. Parmesan cheese, freshly grated
Cooking Directions:
Saute onions, garlic and mushrooms in 2 teaspoons of oil. Add oregano, basil, parsley and lite salt, stirring constantly.Drain beans and reserve liquid. Add this liquid to the sauteed vegetables. Simmer 5 to 10 minutes. Stir in beans and tomatoes. Cover pan and simmer about 1/2 hour until thickened.
Break up the tomatoes while simmering. Cook the noodles until tender. Rinse in cold water. Drain well. Layer in 9x13 inch pan using 1/3 of each ingredients to a layer. Bake 20 to 30 minutes at 375. Serves six.
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Vegetable Lasagna, Lasagna With Meatballs, Vegetable Lasagna, Lasagna, Vegetable Lasagna, Lasagna
