Bean Lasagna

Printed from healthyfamilycookin.blogspot.com

*Serves 6-8

INGREDIENTS:

1 medium onion, chopped

4 large garlic cloves, pressed

28 oz. cans sliced mushrooms, optional (we don't use them)

2 tsp. canola or olive oil

2 tsp. dried oregano

1 tsp. dried basil

½ Cup fresh parsley, chopped (or 1 Tbsp. dried)

1 tsp. salt

2 Cup black eye peas or pinto beans (or more if desired)

½ Cup water

2 16 oz. cans diced tomatoes (or 1 quart crushed tomatoes)

16 oz pkg. lasagna noodles

3-4 cups cottage cheese (we sometimes make it without)

½ cup Mozzarella cheese, grated

½ cup Parmesan cheese, grated

DIRECTIONS:

Wash, rinse, soak and cook pinto beans according to package instructions. A pressure cooker works well - or use 2 cans of pre-cooked beans if pressed for time. Drain off water and rinse in cold water. In large skillet sauté onions, garlic, oregano, basil, parsley and salt in oil, stirring constantly. Add cup water to vegetables and herbs; simmer for 10 minutes. Stir in beans and canned tomatoes. Cover and simmer for 30 minutes, or until beans are tender. Continue to stir sauce while it simmers. Break up tomatoes.

Cook lasagna noodles as directed. Rinse in cold water. Drain well.

Preheat oven at 375 degrees. In 9x12 inch baking dish layer: lasagna noodles, vegetable-herb sauce, cottage cheese, mozzarella cheese. Repeat twice more. Top with parmesan cheese. Bake for 30 minutes.

Recipe Source: healthyfamilycookin.blogspot.com