Recipe: Quick Lasagna with Bean Sauce

[Guest guest]

I was at our local health unit this morning and found a neat booklet

called " The Vegetarian Edge " especially made for newbie vegetarians

or persons who are finding they are not meeting their nutritional

requirements as a vegetarian. Anyhow,they have some nice recipes in

there and I thought I would share one.Carmen

 

Quick Lasagna with Bean Sauce

 

2 garlic cloves

1 small onion chopped

1 tbsp vegetable oil

2 cups cooked, chopped red or brown beans

4 cups tomato sauce

1 tsp basil

1 tsp oregano

1/2 tsp pepper

3/4 lb uncooked fresh lasagna noodles

2 cups part skim mmilk ricotta

8 ounces of sliced mozarella

1/4 cup grated parmesan cheese

* Can substitute veggie cheese in place of others as well as tofu in

place of ricotta.

 

In a large saucepan, saute garlic and onion in oil until golden. dd

the beans, tomato sauce and spices. Bring to a boil and simmer for 5

minutes.

 

Cover the bottom of a 9x13 baking dish with a thin layer of bean

sauce. Add a layer of noodles. Add a layer of cheeses. Continue

layering until desired thickness. Finish with adding 1/3 of the

sauce to the top and sprinkle with parmesan.

 

Cover tightly with aluminum foil and backe at 350/F or 180/C for 1

hour. If still runny, uncover and bake an additional 15 minutes.

[Guest guest]

This looks so good. Now someone has to hurry up and make it so I can file it in

our files. (:-) Donna

 

valleydoula <valleydoula wrote: I was at our local health unit this

morning and found a neat booklet

called " The Vegetarian Edge " especially made for newbie vegetarians

or persons who are finding they are not meeting their nutritional

requirements as a vegetarian. Anyhow,they have some nice recipes in

there and I thought I would share one.Carmen

 

Quick Lasagna with Bean Sauce

 

2 garlic cloves

1 small onion chopped

1 tbsp vegetable oil

2 cups cooked, chopped red or brown beans

4 cups tomato sauce

1 tsp basil

1 tsp oregano

1/2 tsp pepper

3/4 lb uncooked fresh lasagna noodles

2 cups part skim mmilk ricotta

8 ounces of sliced mozarella

1/4 cup grated parmesan cheese

* Can substitute veggie cheese in place of others as well as tofu in

place of ricotta.

 

In a large saucepan, saute garlic and onion in oil until golden. dd

the beans, tomato sauce and spices. Bring to a boil and simmer for 5

minutes.

 

Cover the bottom of a 9x13 baking dish with a thin layer of bean

sauce. Add a layer of noodles. Add a layer of cheeses. Continue

layering until desired thickness. Finish with adding 1/3 of the

sauce to the top and sprinkle with parmesan.

 

Cover tightly with aluminum foil and backe at 350/F or 180/C for 1

hour. If still runny, uncover and bake an additional 15 minutes.