| Meatless Lasagne | |||
| In this vegetarian lasagne, the beans and lasagne noodles complement each other to form complete protein. |
|||
| Makes 8 servings. | |||
| INGREDIENTS | DIRECTIONS | ||
| 1 tsp canola oil | • In large nonstick skillet, heat oil over medium heat; cook onion, celery, carrot, garlic and nuts for about 6 minutes or until onion is translucent. Stir in mashed beans, tomato paste, water, thyme and oregano; bring to boil. Reduce heat and simmer for 15 minutes or until slightly reduced and flavors have mingled. Season to taste with salt and pepper. • In small bowl, combine cottage cheese and egg; mix well. • Set 1 cup (250 mL) sauce aside. Spread 3/4 cup (175 mL) of the remaining sauce over bottom of 13 x 9 inch (3 L) baking or lasagne dish. Arrange layer of 4 lasagne noodles over sauce. Spread half of the remaining sauce over noodles, then half of the cottage cheese mixture and half of the mozzarella cheese. Cover with second layer of 4 noodles. Repeat sauce and cheese layers. Top with remaining noodles. Cover completely with reserved sauce. Sprinkle with Parmesan cheese. • Bake in 350°F (180°C) oven for about 40 minutes or until noodles are tender. Let stand for 10 minutes before serving. |
||
| 1 onion, chopped | |||
| 1 stalk celery, finely chopped | |||
| 1 carrot, grated | |||
| 1 clove garlic, minced | |||
| 1/3 cup finely chopped walnuts or pecans | |||
| 2 cups cooked red kidney beans, mashed | |||
| 1 1/4 cups canned tomato paste | |||
| 2 cups water | |||
| 1 tsp ground thyme | |||
| 1/2 tsp ground oregano | |||
| salt and freshly ground black pepper | |||
| 2 cups 1% cottage cheese | |||
| 1 egg, lightly beaten | |||
| 12 oven-ready lasagne noodles | |||
| 2 cups shredded mozzarella cheese (8 oz/250 g) |
|||
| 1/2 cup grated Parmesan cheese | |||
