Recipe Image

Red Bean Lasagna

  • 45 m
  • 1 h 40 m
Diabetic Living Magazine
“Low-fat cheeses and egg product make this meatless lasagna recipe perfect for a healthy family meal.”

Ingredients

    • 1 tablespoon cooking oil
    • 1 large onion, chopped (1 cup)
    • 1 carrot, chopped ( ½ cup)
    • 1 clove garlic, minced
    • 1 (15 ounce) can red beans, drained and rinsed
    • 1 (14.5 ounce) can diced tomatoes, undrained
    • ¼ cup snipped fresh parsley
    • 1 tablespoon snipped fresh basil or 1½ 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
    • 12 ounces carton low-fat cottage cheese, drained
    • 1 cup shredded part-skim mozzarella cheese (4 ounces)
    • ¼ cup refrigerated or frozen egg product, thawed or 1 egg, lightly beaten
    • ¼ cup grated Parmesan cheese
    • 3 cups coarsely chopped fresh spinach
    • 2 tablespoons coarsely snipped fresh parsley, basil and/or oregano (optional)

Directions

  • 1 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 ¼ cup parsley, the 1 tablespoon basil, and the 2 teaspoons oregano. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
  • 2 Meanwhile, cook lasagna noodles according to package directions; drain and rinse with cold water. Drain again.
  • 3 Preheat oven to 375°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, ½ cup of the mozzarella cheese, the egg and Parmesan cheese; set aside.
  • 4 Spread ½ 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.
  • 5 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.
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