Bean Lasagna [layered Bean And Noodle Casserole]

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy, Eggs	Vegetarian	Bean/legume, Low cal, Vegetarian	4	Servings

INGREDIENTS

1	T	Vegetable Oil
1	c	Chopped Onion
3		Garlic Cloves, chopped
1		14 oz Can Tomato Sauce
1		Small can Tomato Paste
3	T	Oregano
2	T	Basil
1/2	t	Paprika
1 1/2	c	Mixed Beans [soaked] *
1 1/2	c	Low-fat Cottage Cheese
2	c	Low-fat Mozzarella [Grated]
1		Egg
8		Lasagna Noodles [cooked]
1	t	Coriander Leaves [chopped]
2	T	Parmesan Cheese [Grated]

INSTRUCTIONS

Soak beans four to eight hours. Cover with water in saucepan and bring
beans to a boil. Simmer 30 - 40 minutes. Heat oil, saute onion and
garlic until soft.  Add tomato sauce, tomato paste, oregano, basil,
paprika and cooked, drained, beans.  Bring to a boil, reduce heat,
simmer 8 - 10 minutes. Add 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 mixture and a layer of
cheese mixture. Continue, alternating noodles, beans and cheese,
finishing with a layer of cheese on top.  Sprinkle Parmesan cheese
over top layer. Bake for 40 minutes at 325 F. * I use a mixture of
red, pink, baby lima, white, black-eyed and mung in whatever
proportion strikes my fancy. From: Dale Shipp Date: 05-19-96 Posted  to
MM-Recipes Digest V3 #323  Date: Sun, 24 Nov 1996 20:47:05 -0500  From:
BobbieB1@aol.com

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 682 Calories From Fat: 176 Total Fat: 19.5g Cholesterol: 87.7mg Sodium: 1313.6mg Potassium: 1242.7mg Carbohydrates: 83g Fiber: 8.5g Sugar: 14.8g Protein: 45.6g