Red Bean Veggie Lasagna

Red Bean Lasagna

Vegetarian cooking has been, at times, a struggle for the kids, especially with all my experimenting.  It's a big success when I can make something that the kids love and actually eat.  This is one of those recipes!  I even got to use some of my herbs from the garden!  I hope you enjoy it too!  It's even better the next day for lunch!

1 tablespoon cooking oil

1 cup chopped onion ( 1 large)

1/2 cup chopped carrot (1 large)

1 clove garlic, minced

1 15oz can red beans, drained or 2 cups cooked beans

1 15 oz can diced tomatoes, undrained

1 15 oz can tomato sauce

1/4 cup chopped parsely

1 tablespoon fresh basil or 1 1/2 teaspoons dried

2 teaspoons fresh oregano or 1 teaspoon dried

1 pkg whole wheat lasagna noodles

2 cups freshly chopped mushrooms

1 16 oz container of cottage cheese

1 egg

2 cups shredded mozzarella cheese

1/4 cup grated parmesan

3 cups baby spinach

In a large dutch oven heat oil.  Add onions, carrots and garlic.  Cook for about 5 minutes, until tender.  Add beans, tomatoes, tomato sauce, parsley, basil, and oregano.  Bring to a boil and reduce heat.  Cover and let simmer for 15 minutes.  In the meantime cook your noodles and preheat oven to 375`.  Add mushrooms to tomato sauce and simmer, uncovered for 15 more minutes, stirring occasionally.  Meanwhile in a medium bowl combine cottage cheese, egg, 1 cup of the mozzarella and parmesan cheese.  Set aside. 

In a greased 3 quart casserole dish spread 1/2 cup of bean and tomato mixture in the bottom.  Arrange 3-4 noodles on top of that and 1/3 of the cheese mixture and 1/3 of the spinach.  Continue laying in this order 2 more times and cover with foil.  Bake for 40 minutes and then take off foil and top with the remaining cheese, bake for another 10 minutes, until the cheese is melted and bubbly.

Recipe taken from Better Homes and Gardens 365 Vegetarian Meals