| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Italian | Italian1 | 1 | servings |
INGREDIENTS
| 9 | Lasagna noodles; cooked | |
| 2 | c | Ricotta cheese |
| 8 | oz | Mozzarella cheese; grated |
| 3/4 | c | Grated parmesan cheese |
| 1 | tb | Oil |
| 2 | ts | Garlic minced |
| 1 | sm | Onion; finely chopped |
| 2 | 15 oz. cans red beans; drained and | |
| Coarsely c | ||
| 2 | sm | Cans green chilies chopped |
| 4 | c | Tomato puree; (1 29-ounce can) |
| 1 | ts | Oregano |
| 1 | ts | Basil |
| Pepper |
INSTRUCTIONS
BEAN SAUCE Prepare the sauce by heating the oil and sauteing the garlic and onions for a minute. Add the chopped beans, and cook the mixture, stirring it, for several minutes longer. Add the tomato puree, oregano, basil, and pepper. Bring the sauce to a boil, and simmer for 5 minutes. Preheat the oven to 350F. To assemble the lasagna, spread a thin layer of sauce on the bottom of a 9 x 13 baking pan. Arrange 3 noodles. Cover the noodles with 1/3 third of the sauce, half the ricotta, half the mozzarella, and 1/4 cup parmesan. Repeat with a layer of noodles, sauce, ricotta, mozzarella, and parmesan. Finish off with layers of the remaining noodles and sauce and Parmesan. Bake 40 minutes uncovered. Per serving: 6485 Calories (kcal); 168g Total Fat; (23% calories from fat); 332g Protein; 922g Carbohydrate; 499mg Cholesterol; 6608mg Sodium Food Exchanges: 53 Grain(Starch); 24 Lean Meat; 17 1/2 Vegetable; 0 Fruit; 19 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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