| 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
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