Bean Lasagna [Layered Bean And Noodle Casserole] Recipe
![Bean Lasagna [Layered Bean And Noodle Casserole]](https://assets.cookeatshare.com/assets/recipe-art/stock/6/full-8da758ad40e99926c27f4b4eef5002dc.png "Bean Lasagna [Layered Bean And Noodle Casserole]")
Servings: 4
Ingredients
- 1 Tbsp. vegetable oil
- 1 c. minced onion
- 3 x garlic cloves, minced
- 1 x 14 ounce can tomato sauce
- 1 sm can tomato paste
- 3 Tbsp. oregano
- 2 Tbsp. basil
- 1/2 tsp paprika
- 1 1/2 c. mixed beans [soaked] *
- 1 1/2 c. low-fat cottage cheese
- 2 c. low-fat mozzarella [grated]
- 1 x egg
- 8 x lasagna noodles [cooked]
- 1 tsp coriander leaves [minced]
- 2 Tbsp. parmesan cheese [grated]
Directions
- Soak beans four to eight hrs. Cover with water in saucepan and bring beans to a boil. Simmer 30 - 40 min. Heat oil, saute/fry onion and garlic till soft.
- Add in tomato sauce, tomato paste, oregano, basil, paprika and cooked, liquid removed, beans. Bring to a boil, reduce heat, simmer 8 - 10 min. Add in 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 mix and a layer of cheese mix. Continue, alternating noodles, beans and cheese, finishing with a layer of cheese on top. Sprinkle Parmesan cheese over top layer. Bake for 40 min at 325 F.* I use a mix of red, pink, baby lima, white, black-eyed and mung in whatever proportion strikes my fancy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 437g | |
| Recipe makes 4 servings | |
| Calories 385 | |
| Calories from Fat 181 | 47% |
| Total Fat 20.59g | 26% |
| Saturated Fat 9.38g | 38% |
| Trans Fat 0.09g | |
| Cholesterol 101mg | 34% |
| Sodium 1584mg | 66% |
| Potassium 1030mg | 29% |
| Total Carbs 24.19g | 6% |
| Dietary Fiber 5.3g | 18% |
| Sugars 15.19g | 10% |
| Protein 28.93g | 46% |
