Recipe - Bean Lasagne

1 cup Rolled oats
Three fourths cup Water
1 pound Can butter beans, drained*
1 cup Shredded carrots
One half cup Onions, finely chopped
2 tablespoon Oat bran
1 Egg white
1/8 teaspoon Garlic powder
1/8 teaspoon Pepper
One fourth teaspoon Oregano
One fourth teaspoon Basil
One fourth teaspoon Thyme
One fourth teaspoon Ground sage
Salt to taste

*Butter beans (like lima) or Great Northern beans, rinsed, drained 1 cup
dry beans make about 2 cup puree but I'm not sure about canned.

"Oats, beans and carrots make this deliciously spiced loaf a real
highfiber meal. Try it hot for dinner and have the leftovers in a
sandwich the next day."

Preheat oven to 350F Lightly oil a 4x8 inch loaf pan or spray with nonstick
cooking spray. Place oats and water in a small bowl and let stand 15 min.
Place beans in a large bowl, mash. Add remaining ingredients. Mix well with
fork making sure that spices are evenly distributed. Add oats to bean
mixture. Mix well. Press firmly into prepared pan. Bake 1 hr 15 min.
Invert onto serving plate. Let stand 5 min before slicing.

Per serving: 161 calories, 9 g protein, 1 g fat, 29 g carbohydrate, 19 mg
sodium, 0 mg cholesterol, 7 g fiber.

Source: Oat Cuisine c. 1989 Bobbie Hinman, Prima Publishing, Rocklin, CA
Shared by Elizabeth Rodier Apr 93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini