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  Bean lasagna [layered bean & noodle casserole
 
Yield: 4 Servings
 
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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