| Quick Bean Lasagna
BEAN SAUCE
1 tablespoon of oil
2 teaspoons of garlic, minced
1 small Onion, finely chopped
2 cups of beans, red or brown, canned or home cooked, drained & coarsely chopped
4 cups of tomato puree or 2 cups of tomato sauce AND 2 cups of tomato puree
1 teaspoon of Oregano
1 teaspoon of basil
Pepper to taste
3/4 cup of Lasagna noodles (white or whole wheat), uncooked
2 cups of Ricotta, part skim
8 ounces of Mozzarella, part skim, thinly sliced
1/4 cup of parmesan, grated |
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Prepare the sauce by heating the oil in a medium saucepan and sautéing 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 sauce 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 mozzarella, 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. Finish 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 350ºF. oven for about 1 hour or until the pasta is cooked. If there is too much liquid remaining in the pan, remove the foil and bake the lasagna another 10-15 minutes. Serving Size: 8 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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