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Categories:
vegetable oil onions garlic mushrooms oregano basil fresh parsley lite salt red beans liquid from beans tomatoes lasagna noodles cottage cheese Mozzarella cheese Parmesan cheese
Viewed: 53 - Published at: 6 years agoIngredients
- 2 teaspoon vegetable oil
- 2 med. onions, minced
- 4 cloves garlic, chopped
- 1/2 pound mushrooms, sliced
- 2 teaspoon dry oregano
- 1 teaspoon dry basil
- 1/4 c. fresh parsley, minced
- 1/2 teaspoon lite salt or possibly less
- 2 c. cooked, liquid removed red beans, liquid reserved
- 1/2 c. liquid from beans
- 2 c. canned tomatoes
- 8 ounce. lasagna noodles
- 3 c. low fat cottage cheese
- 1/4 pound part skim Mozzarella cheese, grated
- 2 tbsp. Parmesan cheese, freshly grated (opt.)
Method
- Prepare the Sauce: Saute/fry onions, garlic and mushrooms in oil with oregano, basil, parsley and salt, stirring constantly.
- Add in the bean liquid.
- When onions are soft, add in liquid removed beans and continue stirring.
- When onions look clear, stir in tomatoes.
- Cover pan and simmer sauce for about 1/2 hour, till slightly thickened.
- Mash tomatoes with fork to break up and stir sauce occasionally while simmering.
- Cook noodles in large pot of boiling water till tender.
- Rinse in cool water to prevent sticking together.
- Drain well.
