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Quick Bean Lasagna
Yield: 8 Servings
Ingredients and directions for this recipe
BEAN SAUCE-----
1 tb Oil
2 ts Garlic -- minced
1 sm 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 ts Oregano
1 ts 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
1. 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.
2. 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.
3. 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
See also:
Previous recipe Quick Bean And Rice Salad
Next recipe Quick Bean Salad With Tuna
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