Layered Bean Lasagna

Layered Bean Lasagna


Yield: Makes 4 servings

Nutrition (For 1 serving)

Calories 518 ;
Protein 33.1 g;
Fat 15.4 g;
Carbohydrates 65.9 g;
Total Dietary Fibre 13.7 g;
1 tspvegetable oil15 mL
1 cupchopped onion250 mL
2cloves garlic, minced2
1can (7 1/2 oz./213 mL) tomato sauce1
1 tspdried oregano5 mL
1 tspdried basil5 mL
1can (14 oz./398 mL) Beans in Tomato Sauce1
1 cup2% cottage cheese250 mL
1 1/2 cupgrated mozzarella cheese, divided375 mL
1can (10 oz./284 mL) mushroom pieces, drained1
1egg, beaten1
3 cupscooked egg noodles750 mL

In a medium skillet heat oil over medium heat; add onion and garlic. Saute until softened. Add tomato sauce, oregano, basil and beans; bring to boil. Reduce heat and simmer uncovered 8-10 minutes. In a small bowl combine cottage cheese, 1 cup (250 mL) mozzarella cheese, mushrooms and egg; mix well. In a greased 9 inch square (1.5 L) baking dish, place one-half of the noodles; top with half the cheese mixture and half the bean mixture. Repeat layers and sprinkle remaining cheese on top. Bake in 325oF (160oC) oven for 40-45 minutes or until heated through. Serve with green salad.