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Bean Lasagna

ingredients

1-15 oz can dark red kidney beans, rinsed and drained

1/2 lb. lean ground beef

1 onion, chopped

1 garlic clove, minced

13 oz. tomato paste

3 cups water

1tsp. dried basil

1/2 tsp. ground thyme

1/2 tsp. ground oregano

1/2 tsp. salt and pepper

1 egg, slightly beaten

2 cups 1% cottage cheese

8 oven ready lasagna noodles

2 cups mozzarella cheese, shredded

Directions

Mash 3/4 of the beans.

In large non-stick skillet, cook beef, onions and garlic over medium heat, about 6 minutes or until beef is no longer pink and onions are translucent. Spoon off excess fat.

Stir in mashed beans, whole beans, tomato paste, water, basil, thyme and oregano. Bring to a boil, reduce heat and simmer until slightly reduced, about 15 minute. Season with salt and pepper.

In medium bowl, combine egg with cottage cheese and mix well.

Preheat oven to 350 degrees

Spread 1-1/2 cups of meat sauce over bottom of 13x9 inch baking/lasagna dish. Set 1 cup of sauce aside. Arrange 4 lasagna noodles over sauce then coat with meat sauce again. Spread half of cottage cheese mixture over meat sauce then half of mozzarella over cottage cheese.

Repeat noodles to mozzarella layer.

Bake until noodles are tender, about 40 minutes. Let stand about 10 minutes before cutting.

Serves 8