Bean & Cheese Lasagna
- 2 Tbsp oil
- 1 onion, finely chopped
- 5 cloves garlic, minced or pressed (see note)
- 2 can (28 oz) tomato puree
- 2 tomatoes, cored and diced (or 1 can tomato
sauce/tomatoes)
- 1 cup cooked or canned pink or red beans, drained
- spices ( 2 Tbsp each: oregano, basil, Italian
Seasoning, etc)
- salt & pepper
- 1 package lasagna noodles
- 2 -3 cups ricotta cheese
- 2 cups cooked or canned navy beans or small white
beans
- 1 egg, beaten
- 2 cups finely chooped mustard greens, spinache,
or Swiss chard
- 2 Tbsp minced fresh parsley
- 3 cups mozzarella cheese
Heat oil in saucepan and add the onion and garlic.
Cook 5-7 minutes. Add tomato puree, tomatoes, pink beans and seasonings and
cook for 30 minutes, stirring occasionally.
Combine ricotta cheese, white beans, egg, greens
and parsley.
To prepare lasagna: (note: I use the 'no precook
of noodles' method). Layer it how you want. My suggestion:
- spread a bit of sauce in the bottom of a 9 by
13 inch pan.
- Cover with noodles, one layer.
- put the bean/ricotta mixture over the noodles
- put 1/2 sauce over this mixture
- put 1/2 the mozzarella over this
- add another layer of noodles
- put remaining sauce over this
- put remaining mozzarella on top
- cover tightly with foil
Cook in a preheated 350oF oven for 45 minutes or
until bubbly. Let stand 15 minutes before serving.