Quick Bean Lasagna – We Love God!

[In reading the Old Testament] you have learned that there is balm in Gilead, that there is a great Physician there; He has checked your fearful, mortal malady, and you shall live. You have looked to the brazen serpent, you are healed. You have sprinkled your door post with the blood of God’s atoning Lamb, and the angel of destruction will pass you by. You have fled to the city of refuge, and the destroyer cannot come near you. You have laid your sins by faith on your substitute and He has borne them away into the wilderness. You have bathed in the fountain that was opened in the house of King David for sin and for uncleanness, and the defilement of guilt has been washed away. You have brought to Jesus the writing that bound you as a servant of sin, and He has annulled it by nailing it to His cross.

John Broadus

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Vegetarian	Beans, Lacto, Main dish, Vegetarian	8	Servings

INGREDIENTS

1	T	Oil
2	t	Garlic, minced
1		Onion, finely chopped
2	c	Beans, red or brown
		Canned
		Or homecooked, drained
		And
		Coarsely chopped
4	c	Tomato puree OR
2	c	Tomato sauce AND
2	c	Tomato puree
1	t	Oregano
1	t	Basil
		Pepper to taste
3/4	c	Lasagna noodles, white or
		Whole wheat), uncooked
2	c	Ricotta, part skim
8	oz	Mozzarella, part skim
		Thinly sliced
1/4	c	Parmesan, grated

INSTRUCTIONS

Prepare the sauce by heating the oil in a medium saucepan and
sauteeing the garlic and onions for a minute. Add chopped beans, and
cook the mixture, stirring it, for several minutes longer. Add the
tomato puree (or sue and puree), oregano, basil, and pepper. Bring  the
sauce to a boil and simmer for 5 minutes. To assemble the  lasagna,
spread a thin layer of the bean sauce on the bottom of a  8x13-inch
baking pan or shallow casserole. Arrange a layer of noodles  along the
bottom of the pan to cover the sauce in such a way that  they touch but
do not overlap. You should use about 1/3 of the  noodles. Cover the
noodle layer with 1/2 of the ricotta, 1/2 of the  mozarella, and 1/3 of
the remaining sauce. Repeat with a layer of  noodles, ricotta,
mozzarella and sauce. Finish off with layers of  noodles, ricotta,
mozzarella and sauce. Finsish off with lay4ers of  the remaining
noodles and sauce. Then sprinkle with the Parmesan on  top. Cover the
pan tightly with foil. Bake the lasagna in a preheated  350-degree oven
for about 1 hour or until the pasta is cooked. If  thereis too much
liquid remaining in the pan, remove the foil and  bake the lasagna
another 10-15 minutes.  From GT Vegetarian Echo/Uploaded to F&W library
by Sylvia Steiger/MM  by DEEANNE  Recipe By     : -----REMAINING
INGREDIENTS-----  From:                                 Date: 05/30
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 389 Calories From Fat: 113 Total Fat: 12.9g Cholesterol: 40mg Sodium: 961mg Potassium: 818mg Carbohydrates: 48g Fiber: 4.7g Sugar: 9.3g Protein: 22g