Bean Lasagna (Layered Bean & Noodle Casserole

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1 cup	62g / 2.2oz	Chopped onion
3		Garlic cloves - chopped
1		Tomato sauce
1		Tomato paste
3 tablespoons	45ml	Oregano
2 tablespoons	30ml	Basil
1/2 teaspoon	2.5ml	Paprika
1 1/2 cups	240g / 8.5oz	Mixed beans [soaked] *
1 1/2 cups	219g / 7.7oz	Low-fat cottage cheese
2 cups	474ml	Low-fat mozzarella [grated]
1		Egg
8		Lasagna noodles [cooked]
1 teaspoon	5ml	Coriander leaves [chopped]
2 tablespoons	30ml	Parmesan 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.

Source:
Emeril Lagasse

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