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 are able to trace the history of meal recipes way back into antiquity, in truth as far back as early Egypt, and possibly even further than that. Interesting though that maybe, sadly, these early records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe found, according to historians are some tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Later on, there are two interesting books from the 1300s : one book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the indian food that is popular today, but rather descriptions of the types of food prepared for the rich and powerful of that period. For the next few years, the wealthy families of the West competed with each other to serve the best banquets, and as a result chefs and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe collections became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the advent of the twentieth century, cooking books were in high demand, due to increased literacy, more spare time and having more money. The introduction of the TV brought us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Bean Lasagna [Layered Bean & Noodle Casserole recipe.
