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Bean Lasagna

Bean Lasagna

Entrees

Course

Difficulty

Easy

Pulse Type

Beans

Cook Time

55 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1/2 lb ground beef lean
1 medium onion chopped
1 clove garlic minced
2 cups kidney beans red; cooked
Or
1 19 fl oz. can kidney beans red; rinsed and drained
3 cups water
13 oz can tomato paste
1 tbsp basil fresh; chopped
1/2 tsp thyme ground
1/2 tsp oregano ground
1/2 tsp salt and pepper each
2 cups cottage cheese 1%
1 egg slightly beaten
12 lasagna noodles oven-ready
2 cups mozzarella cheese part-skim;shredded
1/4 cup parmesan cheese grated

Instructions

Mash the beans
In large non-stick skillet, cook beef, onions and garlic over medium heat, about 6 minutes or until beef is no longer pink and onions are translucent. Spoon off excess fat.
Stir in mashed beans, tomato paste, water, basil, thyme and oregano. Bring to boil, reduce heat and simmer until slightly reduced, about 15 minutes. Season with salt and pepper.
In medium bowl, combine egg with cottage cheese and mix well.
Preheat oven to 350ºF
Spread 1 cup of meat sauce over bottom of 13 x 9" baking/lasagna dish. Set 1 cup of sauce aside. Arrange 4 lasagna noodles over sauce then coat with meat sauce again. Spread half of cottage cheese mixture over meat sauce then half of mozzarella over cottage cheese.
Repeat noodles to mozzarella layer and top off with layer of noodles and reserved cup of meat sauce.
Sprinkle with parmesan cheese.
Bake at 350ºF until noodles are tender, about 40 minutes. Let stand about 10 minutes before cutting.