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Ingredientes
- 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
Direcciones
- Preheat oven to 375 degrees. Rinse cooked noodles in cool water so they don't stick together. Set aside. Saute/fry mushrooms in oil. Remove and set aside.
- Saute/fry onions and garlic. Cook till transparent. Stir in tomatoes and seasonings. Cook sauce 1/2 hour, stirring till thick. Add in mushrooms. Add in cooked beans.
- 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. Repeat the layers and end with the Parmesan. Bake 20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 12 servings | |
| Calories 360 | |
| Calories from Fat 156 | 43% |
| Total Fat 17.45g | 22% |
| Saturated Fat 7.41g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 1078mg | 45% |
| Potassium 680mg | 19% |
| Total Carbs 31.31g | 8% |
| Dietary Fiber 5.4g | 18% |
| Sugars 5.74g | 4% |
| Protein 21.01g | 34% |
