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Red Bean Lasagna
1 tablespoon cooking oil
1 large onion, chopped (1 cup)
1 medium carrot, chopped (1/2 cup)
1 clove garlic, minced
1 15- to 16-ounce can red beans, rinsed and drained
1 14 1/2-ounce can diced tomatoes, undrained
1/4 cup snipped fresh parsley
1 1/2 teaspoons dried basil, crushed
1 teaspoon dried oregano, crushed
6 dried whole wheat or regular lasagna noodles
2 cups sliced fresh mushrooms
1 12-ounce carton low-fat cottage cheese, drained
1 cup shredded part-skim mozzarella cheese (4 ounces)
1/4 cup refrigerated or frozen egg product,
thawed or 1 egg, lightly beaten
1/4 cup grated Parmesan cheese
3 cups coarsely chopped fresh spinach
2 tablespoons coarsely snipped fresh parsley, basil
1. In a large skillet, in heat oil over medium heat. Add onion, carrot, and garlic. Cook for
5 minutes or until just tender, stirring occasionally. Add beans, undrained tomatoes, the
1/4 cup parsley, the 1 tablespoon basil, and the 2 teaspoons oregano. Bring to boiling;
reduce heat. Simmer, covered, for 15 minutes.
2. Cook lasagna noodles according to package directions; drain and rinse with cold
water. Drain again.
3. Preheat oven to 375°F. With a potato masher, mash beans slightly in skillet. Add
mushrooms to skillet; simmer, uncovered, for 15 minutes more, stirring occasionally.
Meanwhile, in a medium bowl, combine cottage cheese, 1/2 cup of the mozzarella
cheese, the egg, and Parmesan cheese; set aside.
4. Spread 1/2 cup of the bean mixture in a 2-quart rectangular baking dish. Arrange two
noodles in a single layer on top of the bean mixture. Spread with one-third of the cheese
mixture. Top evenly with one-third of the remaining bean mixture. Top with half of the
spinach. Repeat layers twice, starting with noodles and ending with bean mixture.
5. Bake, covered, for 40 minutes or until heated through. Top with remaining mozzarella
cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand for 10
minutes before serving. If desired, top with the 2 tablespoons fresh parsley, basil, and/or
Makes 8 Equal Servings
Nutritional Info Per
Total Fat (g) 6
Cholesterol (mg) 13
Sodium (mg) 631
Carbohydrate (g) 29