Mushroom and Bean Lasagne
What you need
- Dried lasagne sheets 120g.
- Oil 1 tablespoon.
- Onion 1 medium, finely chopped.
- Crushed garlic 1 teaspoon.
- Mushrooms 200g, sliced.
- Chopped tomatoes 1 x 420g can.
- Dried basil 1 teaspoon.
- Salt ½ teaspoon.
- Sugar 1 teaspoon.
- Red kidney beans 1 x 400g can.
- Cottage cheese 250g.
- Edam cheese 100g, grated.
- Grated parmesan cheese ¼ cup.
Preparation time: 20 minutes
Cooking time: 40 minutes
Method
- Preheat oven to 180°C.
- Heat oil in non-stick fry pan; cook onion, garlic and mushrooms over gentle heat until soft but not browned. Stir in the canned tomatoes, basil, salt, sugar, parsley and red kidney beans; heat through.
- Place a layer of the noodles on the bottom of a shallow baking dish, put ⅓ tomato sauce over the noodles, spread ½ the cottage cheese over the sauce, then ½ of the tasty cheese.
- Repeat this, then top with another layer of noodles, remaining sauce and the parmesan cheese. Bake for 40 minutes.
Serves 4