1 tbsp vegetable oil
1 cup chopped onion
3 garlic cloves, chopped
1 14 oz can tomato sauce
1 small can tomato paste
3 tbsp oregano
2 tbsp basil
1/2 tsp paprika
1 1/2 cup mixed beans [soaked] *
1 1/2 cup low-fat cottage cheese
2 cup low-fat mozzarella [grated]
1 egg
8 lasagna noodles [cooked]
1 tsp coriander leaves [chopped]
2 tbsp parmesan cheese [grated]
Directions
Soak beans four to eight hours. Cover with water in saucepan and bring
beans to a boil. Simmer 30 - 40 minutes. Heat oil, saute onion and
garlic until soft. Add tomato sauce, tomato paste, oregano, basil,
paprika and cooked, drained, beans. Bring to a boil, reduce heat,
simmer 8 - 10 minutes. Add Coriander leaves. Pre-heat oven to 325 F.
Combine cottage cheese, mozzarella and egg. In a greased lasagna pan
place a layer of noodles, a layer of bean mixture and a layer of
cheese mixture. Continue, alternating noodles, beans and cheese,
finishing with a layer of cheese on top. Sprinkle Parmesan cheese
over top layer. Bake for 40 minutes at 325 F. * I use a mixture of
red, pink, baby lima, white, black-eyed and mung in whatever
proportion strikes my fancy. From: Dale Shipp
Date: 05-19-96
Servings: 4 servings
Bean Lasagna [Layered Bean & Noodle Casserole Recipe brought to you by Recipe Ideas
Categories: Bean; Casserole; Italian; Lasagna; Main Dish
The History of Recipes
We can track the history of `recipes` back into the distant past, in fact as far back into recorded history as ancient Egypt, and potentially, even further back. In practice though, sadly, these early records were just very simple hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe discovered, according to food historians is a collection of clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Later on, in Roman times around 25BC a man called Apicius assembled some documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the meals were separated into starters, entrees and desserts, a style of dining still practiced today. This early Roman chef informs us how the ancient cooks were skilled in the use of a good variety of spices, including some that we all recognise like bay, rue and parsley. Later on, there are a couple of books which appeared in the fourteenth century : a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, they have no connection with the indian curry that is popular today, but rather descriptions of the types of food on the tables of the upper classes of that period. Later on in the 1400s, the Crusaders brought back many new foods and herbs from the holy lands, including spices like parsley, basil and rosemary. These new culinary innovations was responsible for an outbreak in recipe books, many of which are now in academic collections. By the advent of the twentieth century, recipe publications were starting to become popular mostly as a result of better eduction, people having increased leisure time and having more money to spend. The introduction of the TV brought us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, allowing us all to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Bean Lasagna [Layered Bean & Noodle Casserole recipe.
