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Bean Lasagna [Layered Bean & Noodle Casserole

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      Title: BEAN LASAGNA [LAYERED BEAN & 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
 
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