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Bean Lasagna (Layered Bean & Noodle Casserole

Cuisine: Mexican
Type: Vegetables
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlVegetable oil
1 cup 62g / 2.2ozChopped onion
3   Garlic cloves - chopped
1   Tomato sauce
1   Tomato paste
3 tablespoons 45mlOregano
2 tablespoons 30mlBasil
1/2 teaspoon 2.5mlPaprika
1 1/2 cups 240g / 8.5ozMixed beans [soaked] *
1 1/2 cups 219g / 7.7ozLow-fat cottage cheese
2 cups 474mlLow-fat mozzarella [grated]
1   Egg
8   Lasagna noodles [cooked]
1 teaspoon 5mlCoriander leaves [chopped]
2 tablespoons 30mlParmesan cheese [grated]

Recipe Instructions

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.

Emeril Lagasse


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