Food & Health

Bean Lasagna

Makes: 12 pieces

Source of: Vitamin A, Thiamin
Good Source of: Fibre, Iron, Potassium, Vitamin B6, Riboflavin
Excellent Source of: Calcium, Zinc, Niacin, Folate

Ingredients

225 g
lean ground beef
1/2 lb
1
medium onion, chopped
1
1
clove garlic, minced
1
500 ml
cooked red kidney beans
2 cups
 
OR
1-540 ml can
red kidney beans, rinsed and drained
1-19 fl oz. can
750 ml
water
3 cups
369 ml can
tomato paste
13 oz can
15 ml
fresh chopped basil
1 tbsp
2 ml
ground thyme
1/2 tsp
2ml
ground oregano
1/2 tsp
2 ml
each salt and pepper
1/2 tsp
500 ml
1% cottage cheese
2 cups
1
egg, slightly beaten
1
12
oven-ready lasagna noodles
12
500 ml
shredded part-skim mozzarella cheese
2 cups
50 ml
grated parmesan cheese
1/4 cup


Directions

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(180ºC).

SPREAD 1 cup of meat sauce over bottom of 13x9" 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(180ºC) until noodles are tender, about 40 minutes. Let stand about 10 minutes before cutting.





Nutrition Facts

Based on a serving of 1 piece

Energy: 310.4 calories
Protein: 31.86 g
Fat: 12.1 g
Saturated Fat: 6.4 g
Cholesterol: 72.1 mg
Carbohydrates: 17.9 g
6%
Fibre: 3.28 g
13%
Sodium: 495.2 mg
21%
Potassium: 418.2 mg
Vitamin C: 2 mg
3%
Folate: 60.1 mcg
27%
Calcium: 323.6 mg
29%
Iron: 2.66 mg
15%
Calories from Fat:
35%





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