Lasagna With Beans
|Uncooked lasagna noodles||12 Ounce|
|Cooked great northern beans||1 Cup (16 tbs), cooked, drained|
|Spaghetti sauce||1 Quart|
|Ricotta cheese/Low fat cottage cheese||2 Cup (32 tbs) (At Room Temperature)|
|Chopped fresh parsley||2 Tablespoon|
|Grated parmesan cheese/Nutritional yeast||2 Tablespoon|
|Mozzarella cheese||1 1⁄2 Pound, thinly sliced|
Cook noodles according to package instructions. Rinse under cold water, drain and separate.
Combine pureed beans with spaghetti sauce in a bowl and set aside. In a separate bowl, stir together ricotta or cottage cheese, parsley, salt and Parmesan cheese or nutritional yeast.
Spread a small amount of sauce over the bottom of a 9 x 13-inch pan or a standard lasagna pan. Arrange a single layer of noodles over the sauce. Spread a thin layer of ricotta cheese mixture over noodles, then cover with a layer of mozzarella. Pour about 1 cup of sauce over cheese. Continue to alternate layers of noodles, ricotta cheese, mozzarella and sauce, ending with sauce and using all ingredients.
Bake at 350° F. for 45 minutes. Let stand 10 minutes before cutting into squares.