Bean Lasagna Recipe

• 8 ounce. lasagna noodles, cooked
• 3/4 pound mushrooms, clean, sliced
• 5 tbsp. extra virgin olive oil
• 2 med. onion, minced
• 4 cloves garlic, peeled, chopped
• 4 c. tomato sauce or possibly canned tomatoes
• 3 teaspoon oregano, dry
• 2 teaspoon basil, dry
• 1/4 c. parsley, fresh, minced
• 2 teaspoon salt
• 3/4 c. red (Adzuki) beans, cooked
• 2 c. Ricotta cheese
• 3/4 pound Mozzarella cheese, sliced thinly
• 1/2 c. grated Parmesan cheese

1. Preheat oven to 375 degrees.
2. Rinse cooked noodles in cool water so they don't stick together.
3. Set aside.
4. Saute/fry mushrooms in oil.
5. Remove and set aside.
6. Saute/fry onions and garlic.
7. Cook till transparent.
8. Stir in tomatoes and seasonings.
9. Cook sauce 1/2 hour, stirring till thick.
10. Add in mushrooms.
11. Add in cooked beans.
12. In large baking dish, place a layer of noodles, then put 1/3 of the sauce, spread a layer of Ricotta and Mozzarella and sprinkle 1/3 of the Parmesan cheese.
13. Repeat the layers and end with the Parmesan.
14. Bake 20 min.

lasagna noodles, mushrooms, extra virgin olive oil, onion, garlic, tomato sauce, oregano, basil, parsley, salt, red, ricotta cheese, mozzarella cheese, parmesan cheese

Taken from cookeatshare.com/recipes/bean-lasagna-15157 (may not work)