Bean Lasagna [layered Bean & Noodle Casserole



	Bean Lasagna [layered Bean & Noodle Casserole vegetarian, low cal 1 tablespoon vegetable oil 1 cup chopped onion 3 garlic cloves, chopped 1 14 oz can tomato sauce 1 small can tomato paste 3 tablespoon oregano 2 tablespoon basil 1/2 teaspoon paprika 1 1/2 cup mixed beans [soaked] * 1 1/2 cup low-fat cottage cheese 2 cup low-fat mozzarella [grated] 1 egg 8 lasagna noodles [cooked] 1 teaspoon coriander leaves [chopped] 2 tablespoon parmesan cheese [grated] Soak beans four to eight hours. Cover with water in saucepan and bring beans to a boil. Simmer 30 - 40 minutes. Heat oil, saute onion and garlic until soft. Add tomato sauce, tomato paste, oregano, basil, paprika and cooked, drained, beans. Bring to a boil, reduce heat, simmer 8 - 10 minutes. Add 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 mixture and a layer of cheese mixture. Continue, alternating noodles, beans and cheese, finishing with a layer of cheese on top. Sprinkle Parmesan cheese over top layer. Bake for 40 minutes at 325 F. * I use a mixture of red, pink, baby lima, white, black-eyed and mung in whatever proportion strikes my fancy. From: Dale Shipp Date: 05-19-96