Bean Lasagne Recipe
Ingredients
- 2 teaspoon vegetable oil ⓘ
- 2 med. onions, minced ⓘ
- 4 cloves garlic, chopped ⓘ
- 1/2 pound mushrooms, sliced ⓘ
- 2 teaspoon dry oregano
- 1 teaspoon dry basil ⓘ
- 1/4 c. fresh parsley, minced ⓘ
- 1/2 teaspoon lite salt or possibly less ⓘ
- 2 c. cooked, liquid removed red beans, liquid reserved ⓘ
- 1/2 c. liquid from beans ⓘ
- 2 c. canned tomatoes ⓘ
- 8 ounce. lasagna noodles
- 3 c. low fat cottage cheese ⓘ
- 1/4 pound part skim Mozzarella cheese, grated ⓘ
- 2 tbsp. Parmesan cheese, freshly grated (opt.) ⓘ
Instructions
- Prepare the Sauce: Saute/fry onions, garlic and mushrooms in oil with oregano, basil, parsley and salt, stirring constantly.
- Add in the bean liquid.
- When onions are soft, add in liquid removed beans and continue stirring.
- When onions look clear, stir in tomatoes.
- Cover pan and simmer sauce for about 1/2 hour, till slightly thickened.
- Mash tomatoes with fork to break up and stir sauce occasionally while simmering.
- Cook noodles in large pot of boiling water till tender.
- Rinse in cool water to prevent sticking together.
- Drain well.
Nutrition & Diet Analysis (per serving)
662
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).