Bean Lasagna Layered Bean And Noodle Casserole Recipe

• 1 Tbsp. vegetable oil
• 1 c. minced onion
• 3 x garlic cloves, minced
• 1 x 14 ounce can tomato sauce
• 1 sm can tomato paste
• 3 Tbsp. oregano
• 2 Tbsp. basil
• 1/2 tsp paprika
• 1 1/2 c. mixed beans soaked *
• 1 1/2 c. low-fat cottage cheese
• 2 c. low-fat mozzarella grated
• 1 x egg
• 8 x lasagna noodles cooked
• 1 tsp coriander leaves minced
• 2 Tbsp. parmesan cheese grated

1. Soak beans four to eight hrs.
2. Cover with water in saucepan and bring beans to a boil.
3. Simmer 30 - 40 min.
4. Heat oil, saute/fry onion and garlic till soft.
5. Add in tomato sauce, tomato paste, oregano, basil, paprika and cooked, liquid removed, beans.
6. Bring to a boil, reduce heat, simmer 8 - 10 min.
7. Add in Coriander leaves.
8. Pre-heat oven to 325 F. Combine cottage cheese, mozzarella and egg.
9. In a greased lasagna pan place a layer of noodles, a layer of bean mix and a layer of cheese mix.
10. Continue, alternating noodles, beans and cheese, finishing with a layer of cheese on top.
11. Sprinkle Parmesan cheese over top layer.
12. Bake for 40 min at 325 F.* I use a mix of red, pink, baby lima, white, black-eyed and mung in whatever proportion strikes my fancy.

vegetable oil, onion, garlic, tomato sauce, tomato paste, oregano, basil, paprika, mixed beans, lowfat cottage cheese, lowfat mozzarella, egg, lasagna noodles, coriander, parmesan cheese

Taken from cookeatshare.com/recipes/bean-lasagna-layered-bean-and-noodle-casserole-80987 (may not work)