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Receta Bean Lasagna [Layered Bean And Noodle Casserole]
by Global Cookbook

Bean Lasagna [Layered Bean And Noodle Casserole]
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Ingredientes

  • 1 Tbsp. vegetable oil
  • 1 c. minced onion
  • 3 x garlic cloves, minced
  • 1 x 14 ounce can tomato sauce
  • 1 sm can tomato paste
  • 3 Tbsp. oregano
  • 2 Tbsp. basil
  • 1/2 tsp paprika
  • 1 1/2 c. mixed beans [soaked] *
  • 1 1/2 c. low-fat cottage cheese
  • 2 c. low-fat mozzarella [grated]
  • 1 x egg
  • 8 x lasagna noodles [cooked]
  • 1 tsp coriander leaves [minced]
  • 2 Tbsp. parmesan cheese [grated]

Direcciones

  1. Soak beans four to eight hrs. Cover with water in saucepan and bring beans to a boil. Simmer 30 - 40 min. Heat oil, saute/fry onion and garlic till soft.
  2. Add in tomato sauce, tomato paste, oregano, basil, paprika and cooked, liquid removed, beans. Bring to a boil, reduce heat, simmer 8 - 10 min. Add in Coriander leaves. Pre-heat oven to 325 F. Combine cottage cheese, mozzarella and egg. In a greased lasagna pan place a layer of noodles, a layer of bean mix and a layer of cheese mix. Continue, alternating noodles, beans and cheese, finishing with a layer of cheese on top. Sprinkle Parmesan cheese over top layer. Bake for 40 min at 325 F.* I use a mix of red, pink, baby lima, white, black-eyed and mung in whatever proportion strikes my fancy.