Bean Lasagna [Layered Bean And Noodle Casserole] Re

Name: Bean Lasagna [Layered Bean And Noodle Casserole] Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. vegetable oil; 1 c. minced onion; 3 x garlic cloves, minced; 1 x 14 ounce can tomato sauce; 1 sm can tomato paste; 3 Tbsp. oregano; 2 Tbsp. basil; 1/2 tsp paprika; 1 1/2 c. mixed beans [soaked] *; 1 1/2 c. low-fat cottage cheese; 2 c. low-fat mozzarella [grated]; 1 x egg; 8 x lasagna noodles [cooked]; 1 tsp coriander leaves [minced]; 2 Tbsp. parmesan cheese [grated]

Servings: persons

1 Tbsp. vegetable oil
1 c. minced onion
3 x garlic cloves, minced
1 x 14 ounce can tomato sauce
1 sm can tomato paste
3 Tbsp. oregano
2 Tbsp. basil
1/2 tsp paprika
1 1/2 c. mixed beans [soaked] *
1 1/2 c. low-fat cottage cheese
2 c. low-fat mozzarella [grated]
1 x egg
8 x lasagna noodles [cooked]
1 tsp coriander leaves [minced]
2 Tbsp. parmesan cheese [grated]

1
Soak beans four to eight hrs.
2
Cover with water in saucepan and bring beans to a boil.
3
Simmer 30 - 40 min.
4
Heat oil, saute/fry onion and garlic till soft.
5
Add in tomato sauce, tomato paste, oregano, basil, paprika and cooked, liquid removed, beans.
6
Bring to a boil, reduce heat, simmer 8 - 10 min.
7
Add in Coriander leaves.
8
Pre-heat oven to 325 F. Combine cottage cheese, mozzarella and egg.
9
In a greased lasagna pan place a layer of noodles, a layer of bean mix and a layer of cheese mix.
10
Continue, alternating noodles, beans and cheese, finishing with a layer of cheese on top.
11
Sprinkle Parmesan cheese over top layer.
12
Bake for 40 min at 325 F.* I use a mix of red, pink, baby lima, white, black-eyed and mung in whatever proportion strikes my fancy.

1833

kcal

Calories

Fat

215

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Tbsp. vegetable oil, 1 c. minced onion, 3 x garlic cloves, minced, 1 x 14 ounce can tomato sauce, and more.

Yes, Bean Lasagna [Layered Bean And Noodle Casserole] Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean Lasagna [Layered Bean And Noodle Casserole] Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions