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Ingredients
ServingsOriginal: Serves 4
- olive oil1/2 tbsp
- onion, small; minced1/2
- navy beans, 400 g/15 oz; drained and chopped1 can
- oregano1/2 tsp
- pepper1/4 tsp
- lasagna noodles1 package
- cottage cheese or ricotta cheese, 1 cup; or ricotta cheese240 ml
- garlic, minced1 clove
- tomato sauce, 1 cup240 g
- tomato purée, 1 cup240 g
- tomato paste1 tbsp
- dried basil, dried1/2 tsp
- mozzarella cheese, 4–6 oz; grated100–170 g
- grated Parmesan cheese, ¼ cup; grated60 ml
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Boil the lasagna noodles.
Preheat the oven to 180°C (350°F).
Sauté garlic and onions.
Add the chopped beans and cook for 5 minutes.
Add tomato sauce, tomato purée, tomato paste, oregano, basil, and pepper, and cook for 5 minutes.
In a 30 x 20 cm (13 x 9 in) baking dish, form a layer using half the noodles, sauce, cottage cheese, and mozzarella. Repeat to form a second layer.
Sprinkle top with Parmesan cheese.
Bake uncovered at 180°C (350°F) for 25 minutes, until noodles are tender and sauce is bubbling.
