Vegetarian Lasagna(Makes 8 Servings)

• 8 oz. lasagna noodles, cooked tender
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 3 Tbsp. olive oil
• 2 c. tomato sauce, canned tomatoes or thinned paste
• 2 tsp. dried oregano
• 1 tsp. dried basil
• 1/4 c. chopped fresh parsley
• 2 tsp. salt
• 3/4 lb. sliced mushrooms, sauteed in olive oil
• 3/4 c. dry, small, red beans, cooked tender
• 3/4 lb. Mozzarella cheese (low-fat), thinly sliced
• 2 c. Ricotta cheese (low-fat)
• 1/2 c. freshly grated Parmesan cheese

1. Rinse the cooked noodles in cold water.
2. Set them aside. Saute the onions and garlic in the olive oil until soft and transparent, but not browned.
3. Stir in the tomato, oregano, basil, parsley and salt.
4. Cook sauce about 1/2 hour, simmering it and stirring often until it has thickened.
5. Stir in the sauteed mushrooms and cooked beans.

lasagna noodles, onions, garlic, olive oil, tomato sauce, oregano, basil, fresh parsley, salt, mushrooms, red beans, mozzarella cheese, ricotta cheese, freshly grated parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=492866 (may not work)