Red Bean Lasagna
Recipe from Diabetic Living

Low-fat cheeses and egg product make this meatless lasagna recipe perfect for a healthy family meal.

Red Bean Lasagna

by 1  person

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  • 1   tablespoon 
    cooking oil
  • 1   large 
    onion, chopped (1 cup)
  • 1   
    carrot, chopped (1/2 cup)
  • 1   clove 
    garlic, minced
  • 1  15 - 16  ounce can 
    red beans, rinsed and drained
  • 1  14 1/2 ounce can 
    diced tomatoes, undrained
  • 1/4  cup 
    snipped fresh parsley
  • 1   tablespoon 
    snipped fresh basil or 1 1/2 teaspoons dried basil, crushed
  • 2   teaspoons 
    snipped fresh oregano or 1 teaspoon dried oregano, crushed
  • 6   
    dried whole wheat or regular lasagna noodles
  • 2   cups 
    sliced fresh mushrooms
  • 1  12  ounce carton 
    low-fat cottage cheese, drained
  • 1   cup 
    shredded part-skim mozzarella cheese (4 ounces)
  • 1/4  cup 
    refrigerated or frozen egg product, thawed or 1 egg, lightly beaten
  • 1/4  cup 
    grated Parmesan cheese
  • 3   cups 
    coarsely chopped fresh spinach
  • 2   tablespoons 
    coarsely snipped fresh parsley, basil, and/or oregano (optional)
In a large skillet, in heat oil over medium heat. Add onion, carrot, and garlic. Cook for 5 minutes or until just tender, stirring occasionally. Add beans, undrained tomatoes, the 1/4 cup parsley, the 1 tablespoon basil, and the 2 teaspoons oregano. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
Meanwhile, cook lasagna noodles according to package directions; drain and rinse with cold water. Drain again.
Preheat oven to 375 degrees F. With a potato masher, mash beans slightly in skillet. Add mushrooms to skillet; simmer, uncovered, for 15 minutes more, stirring occasionally. Meanwhile, in a medium bowl, combine cottage cheese, 1/2 cup of the mozzarella cheese, the egg, and Parmesan cheese; set aside.
Spread 1/2 cup of the bean mixture in a 2-quart rectangular baking dish. Arrange two noodles in a single layer on top of the bean mixture. Spread with one-third of the cheese mixture. Top evenly with one-third of the remaining bean mixture. Top with half of the spinach. Repeat layers twice, starting with noodles and ending with bean mixture.
Bake, covered, for 40 minutes or until heated through. Top with remaining mozzarella cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand for 10 minutes before serving. If desired, top with the 2 tablespoons fresh parsley, basil, and/or oregano.
Nutrition information
Per Serving: cal. (kcal) 243, Fat, total (g) 6, chol. (mg) 13, sat. fat (g) 2, carb. (g) 29, fiber (g) 6, pro. (g) 18, sodium (mg) 631, Vegetables () 1, Starch () 1.5, Lean Meat () 2, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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