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Bean Lasagne

  • 1serving

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 9 lasagne noodles -- cooked

  3. 2 cups ricotta cheese

  4. 8 ounces mozzarella cheese -- grated

  5. 3/4 cup grated parmesan cheese

  6. **BEAN SAUCE**

  7. 1 tablespoon oil

  8. 2 teaspoons garlic minced

  9. 1 small onion -- finely chopped

  10. 2 15 oz. cans red beans -- drained & coarsely

  11. -- c

  12. 2 small cans green chilies chopped

  13. 4 cups tomato puree -- (1 29-ounce can)

  14. 1 teaspoon oregano

  15. 1 teaspoon basil

  16. pepper

Instructions Jump to Ingredients ↑

  1. Prepare the sauce by heating the oil and sauteing the garlic and onions for a minute. Add the chopped beans, and cook the mixture, stirring it,for several minutes longer. Add the tomato puree, oregano, basil, and pepper. Bring the sauce to a boil, and simmer for 5 minutes.

  2. Preheat the oven to 350.

  3. To assemble the lasagne, spread a thin layer of sauce on the bottom of a9 x 13 baking pan. Arrange 3 noodles. Cover the noodles with 1/3 thirdof the sauce, half the ricotta, half the mozzarella, and 1/4 cup parmesan. Repeat with a layer of noodles, sauce, ricotta, mozzarella, and parmesan. Finish off with layers of the remaining noodles and sauce and Parmesan. Bake 40 minutes uncovered.

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