| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy, Eggs | Vegetarian | Vegetarian, Bean/legume, Low cal | 4 | Servings |
INGREDIENTS
| 1 | tb | Vegetable Oil |
| 1 | c | Chopped Onion |
| 3 | Garlic Cloves, chopped | |
| 1 | 14 oz Can Tomato Sauce | |
| 1 | Small can Tomato Paste | |
| 3 | tb | Oregano |
| 2 | tb | Basil |
| 1/2 | ts | 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 | ts | Coriander Leaves [chopped] |
| 2 | tb | Parmesan Cheese [Grated] |
| Date: 05-19-96 |
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 Posted to MM-Recipes Digest V3 #323 Date: Sun, 24 Nov 1996 20:47:05 -0500 From: BobbieB1@aol.com
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