Mary'S Meatless Lasagna

• 8 oz. lasagna noodles, cooked
• 2 medium onions
• 4 cloves garlic, minced
• 2 c. tomato sauce (low Na)
• 2 tsp. dried oregano
• 1 tsp. dried basil
• 1/2 c. chopped parsley
• 1/2 to 3/4 lb. sliced mushrooms, sauteed in olive oil/Pam
• 3/4 c. small red beans, cooked
• 3/4 lb. light Mozzarella cheese, thinly sliced
• 2 c. skim cottage cheese
• 1/2 c. light Parmesan cheese, grated

1. Rinse the cooked noodles in cold water.
2. Set aside.
3. Saute the onions and garlic in skillet sprayed with Pam.
4. Stir in the tomato spices, parsley and salt.
5. Cook sauce about 1/2 hour, simmering and stirring often until thickened.
6. Stir in sauteed mushrooms and cooked beans.
7. To assemble lasagna, place a layer of noodles on the bottom of 9 x 13 x 2-inch pan.
8. Spread 1/2 of tomato mix over noodles, then layer cheeses.
9. Repeat 2 times and end with Parmesan cheese.
10. Bake at 375u0b0 for 20 minutes.
11. Makes 15 servings.

lasagna noodles, onions, garlic, tomato sauce, oregano, basil, parsley, mushrooms, red beans, light mozzarella cheese, cottage cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=402183 (may not work)