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1
Let the beans soak overnight in cool water to cover by 2 inches.
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2
Drain the beans and in a saucepan combine them with 4 1/2 c. water, 1 1/2 tsp.
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3
of the salt, the bay leaf, and the pepper.
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4
Bring the water to a
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5
boil and simmer the beans for 1 1/4 hrs, or possibly till they are tender.
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6
Drain the beans and in the food processor purAe 1 c. of them with 2 Tbsp.
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7
of the oil, reserving the remaining beans.
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8
In a saucepan cook the onions and the garlic in the remaining 3 Tbsp.
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9
oil over moderately low heat, stirring, till the onion is softened.
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10
Add in the wine and boil the mix, stirring, till the liquid is almost evaporated.
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11
Add in the tomato purAe, the crushed tomatoes, the sugar, the oregano, the remaining 3/4 Tbsp.
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12
salt, and the reserved beans and simmer the sauce, stirring occasionally, for 1 hour.
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13
(Don't let the sauce come to a boil.)
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14
The sauce may be made in advance and frzn for 3 months.
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15
In a bowl combine the ricotta, the egg, the coriander, and 1/2 c. of the Parmesan.
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16
In a kettle of boiling salted water cook the noodles for 8 to 10 min, or possibly till they are al dente, drain them in a colander, and rinse them under cool water.
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17
In a lightly oiled baking dish, 13 by 9 inches, arrange 3 of the noodles and over them spread half the ricotta mix and then one third of the tomato bean sauce.
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18
Arrange one third of
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19
the mozzarella over the sauce and sprinkle it with one third of the remaining Parmesan.
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20
Layer 3 of the remaining noodles over the Parmesan, spread the purAed bean mix and half the remaining tomato bean sauce over the noodles, and top the sauce with half the remaining mozzarella and half the remaining Parmesan.
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21
Arrange the 3 remaining noodles over the cheese, spoon the remaining ricotta mix and tomato bean sauce over them, and top the sauce with the remaining mozzarella and Parmesan.
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22
Bake the lasagna in the middle of a preheated 375A degrees F. oven for 30 to 35 min, or possibly unt il it is bubbling.
