Recipe - Quick Bean Lasagna

BEAN SAUCE
1 tablespoon Oil
2 teaspoon Garlic minced
1 small Onion finely chopped
2 cup Beans, red or brown
Canned
Or homecooked drained
And
Coarsely chopped
4 cup Tomato puree OR
2 cup Tomato sauce AND
2 cup Tomato puree
1 teaspoon Oregano
1 teaspoon Basil
Pepper to taste
Three fourths cup Lasagna noodles (white or
Whole wheat) uncooked
2 cup Ricotta part skim
8 ounce Mozzarella, part skim
Thinly cut or sliced up
One fourth cup 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 8x13inch 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 One half of the ricotta, One half 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
350degree 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 1015 minutes.

From GT Vegetarian Echo/Uploaded to F&W library by Sylvia Steiger/MM by
DEEANNE

Recipe By :
REMAINING INGREDIENTS

From: Date: 05/30

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip