Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable Oil
1 c Chopped Onion
3 Garlic Cloves, chopped
1 14 oz Can Tomato Sauce
1 Small can Tomato Paste
3 tb Oregano
2 tb Basil
1/2 ts Paprika
1 1/2 c Mixed Beans [soaked] *
1 1/2 c Low-fat Cottage Cheese
2 c Low-fat Mozzarella [Grated]
1 Egg
8 Lasagna Noodles [cooked]
1 ts Coriander Leaves [chopped]
2 tb 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

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