Bean Lasagna Recipe

• 1 med. onion, minced
• 2 cloves garlic, chopped
• 1/2 to 3/4 pound mushrooms, sliced
• 2 teaspoon oregano leaves
• 1 teaspoon basil leaves
• 1/4 c. minced parsley (fresh)
• 1/2 teaspoon lite salt
• 1 can kidney beans or possibly pinto beans
• 1/2 c. liquid from beans
• 16 ounce. can unsalted tomatoes
• 8 ounce. uncooked lasagna
• 3 c. low fat cottage cheese
• 4 ounce. grated Mozzarella cheese, part skim
• 2 tbsp. Parmesan cheese, freshly grated

1. Saute/fry onions, garlic and mushrooms in 2 tsp.
2. of oil.
3. Add in oregano, basil, parsley and lite salt, stirring constantly.
4. Drain beans and reserve liquid.
5. Add in this liquid to the sauteed vegetables.
6. Simmer 5 - 10 min.
7. Stir in beans and tomatoes.
8. Cover pan and simmer about 1/2 hour till thickened.
9. Break up the tomatoes while simmering.
10. Cook the noodles till tender.
11. Rinse in cool water.
12. Drain well.
13. Layer in 9x13 inch pan using 1/3 of each ingredients to a layer.
14. Bake 20 to 30 min at 375.
15. Serves six.

onion, garlic, mushrooms, oregano, basil, parsley, lite salt, kidney beans, liquid from beans, tomatoes, uncooked lasagna, cottage cheese, mozzarella cheese, parmesan cheese

Taken from cookeatshare.com/recipes/bean-lasagna-15156 (may not work)