Recipe of the Week - July 22, 2011

Bean Lasagna

Source: Heart to Health Cookbook

Ingredients

2 medium onions, chopped

4 cloves of garlic, finely chopped  

½ - ¾ pound mushrooms, sliced

2 teaspoons vegetable oil

2 teaspoons oregano

1 teaspoon basil

¼ cup fresh parsley, chopped

½ teaspoon salt

1 (16 oz) can kidney or pinto beans, drained

½ cup liquid drained from beans

1 (16 oz) can tomatoes, crushed

8 oz uncooked lasagna noodles

3 cups low-fat cottage cheese

4 oz. part-skim mozzarella cheese, grated

2 tablespoons Parmesan cheese

Directions

1.      To make the sauce, sauté onions, garlic and mushrooms in oil with oregano, basil, parsley and salt.

2.      Stir often.

3.      When onions are clear, add the drained bean liquid and simmer 5 – 10 minutes.

4.      Add beans and tomatoes. Cover and simmer 30 minutes or until slightly thickened, stirring often.

5.      While the sauce is simmering, cook lasagna noodles according to the package directions. Rinse in cold water to prevent sticking. Drain well.

6.      Assemble lasagna in a lightly oiled 9/13 inch dish using 1/3 sauce, 1/3 noodles, 1/3 cottage cheese and 1/3 mozzarella. Repeat layers until all ingredients are used.

7.      Sprinkle with Parmesan cheese and bake.

8.      Bake at 375 for 30-45 minutes.

Rating and Tips

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