Cookbook:Lasagne with Bean Sauce

| Pasta Recipes | Vegetarian

Ingredients

 * ½ Tbsp olive oil
 * ½ small onion, minced
 * 1 can (400 g/15 oz) navy beans, drained and chopped
 * ½ tsp oregano
 * ¼ tsp pepper
 * 1 package lasagna noodles
 * 240 ml (1 cup) cottage cheese or ricotta cheese
 * 1 clove garlic, minced
 * 240 g (1 cup) tomato sauce
 * 240 g (1 cup) tomato purée
 * 1 Tbsp tomato paste
 * ½ tsp dried basil
 * 100–170 g (4–6 oz) mozzarella cheese, grated
 * 60 ml (¼ cup) grated Parmesan cheese

Procedure

 * 1) Boil the lasagna noodles.
 * 2) Preheat the oven to 180°C (350°F).
 * 3) Sauté garlic and onions.
 * 4) Add the chopped beans and cook for 5 minutes.
 * 5) Add tomato sauce, tomato purée, tomato paste, oregano, basil, and pepper, and cook for 5 minutes.
 * 6) In a 30 x 20 cm (13 x 9 in) baking dish, form a layer using half the noodles, sauce, cottage cheese, and mozzarella. Repeat to form a second layer.
 * 7) Sprinkle top with Parmesan cheese.
 * 8) Bake uncovered at 180°C (350°F) for 25 minutes, until noodles are tender and sauce is bubbling.