Bean Lasagna

Bean Lasagna

Source: Pulse Canada

Yield: 8 servings

Nutrition (1/8 recipe (225g))

Calories 450 ;
Protein 35 g;
Fat 14 g;
Carbohydrates 48 g;
Sodium 905 mg;
Saturated Fat 7 g;
Cholesterol 74 mg;
Potassium 934 mg;
Fibre 8 g;
2 ccooked red kidney beans or500 mL
1 19ozcan red kidney beans, rinsed and drained540 mL
1/2 lblean ground beef250 g
1onion, chopped1
1garlic clive, minced1
13 ozcan tomato paste369 mL
3 cwater750 mL
1 tspdried basil5 mL
1/2 tspground thyme2 mL
1/2 tspground oregano2 mL
1/2 tspsalt and pepper2 mL
1egg, slightly beaten1
2 c1% cottage cheese500 mL
8oven-ready lasagna noodles8
2 cpart-skim mozzarella cheese, shredded500 mL

Mash ¾ of the beans.
2) In large non-stick skillet, cook beef, onions and garlic over medium heat, about 6 minutes or until beef is no longer pink and onions are translucent. Spoon off excess fat.
3) Stir in mashed beans, whole beans, tomato paste, water, basil, thyme and oregano. Bring to boil, reduce heat and simmer until slightly reduced, about 15 minutes. Season with salt and pepper.
4) In medium bowl, combine egg with cottage cheese and mix well.
5) Preheat oven to 350ºF (180ºC).
6) Spread 1½ cups of meat sauce over bottom of 13×9 inch baking/lasagna dish. Set 1 cup of sauce aside. Arrange 4 lasagna noodles over sauce then coat with meat sauce again. Spread half of cottage cheese mixture over meat sauce then half of mozzarella over cottage cheese.
7) Repeat noodles to mozzarella layer.
8) Bake until noodles are tender, about 40 minutes. Let stand about 10 minutes before cutting.