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Ingredientes
- 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
Direcciones
- Saute/fry onions, garlic and mushrooms in 2 tsp. of oil. Add in oregano, basil, parsley and lite salt, stirring constantly.
- Drain beans and reserve liquid. Add in this liquid to the sauteed vegetables. Simmer 5 - 10 min. Stir in beans and tomatoes. Cover pan and simmer about 1/2 hour till thickened.
- Break up the tomatoes while simmering. Cook the noodles till tender. Rinse in cool water. Drain well. Layer in 9x13 inch pan using 1/3 of each ingredients to a layer. Bake 20 to 30 min at 375. Serves six.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 8 servings | |
| Calories 296 | |
| Calories from Fat 55 | 19% |
| Total Fat 6.26g | 8% |
| Saturated Fat 2.79g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 736mg | 31% |
| Potassium 481mg | 14% |
| Total Carbs 37.29g | 10% |
| Dietary Fiber 5.1g | 17% |
| Sugars 6.76g | 5% |
| Protein 22.52g | 36% |
