Bean Lasagne Recipe

• 2 teaspoon vegetable oil
• 2 med. onions, minced
• 4 cloves garlic, chopped
• 1/2 pound mushrooms, sliced
• 2 teaspoon dry oregano
• 1 teaspoon dry basil
• 1/4 c. fresh parsley, minced
• 1/2 teaspoon lite salt or possibly less
• 2 c. cooked, liquid removed red beans, liquid reserved
• 1/2 c. liquid from beans
• 2 c. canned tomatoes
• 8 ounce. lasagna noodles
• 3 c. low fat cottage cheese
• 1/4 pound part skim Mozzarella cheese, grated
• 2 tbsp. Parmesan cheese, freshly grated (opt.)

1. Prepare the Sauce: Saute/fry onions, garlic and mushrooms in oil with oregano, basil, parsley and salt, stirring constantly.
2. Add in the bean liquid.
3. When onions are soft, add in liquid removed beans and continue stirring.
4. When onions look clear, stir in tomatoes.
5. Cover pan and simmer sauce for about 1/2 hour, till slightly thickened.
6. Mash tomatoes with fork to break up and stir sauce occasionally while simmering.
7. Cook noodles in large pot of boiling water till tender.
8. Rinse in cool water to prevent sticking together.
9. Drain well.

vegetable oil, onions, garlic, mushrooms, oregano, basil, fresh parsley, lite salt, red beans, liquid from beans, tomatoes, lasagna noodles, cottage cheese, mozzarella cheese, parmesan cheese

Taken from cookeatshare.com/recipes/bean-lasagne-15184 (may not work)