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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Italy

Lasagne with Bean Sauce

Serves 4

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • ½ Tbsp olive oil
  • ½ small onion, minced
  • 1 can (400 g/15 oz) navy beans, drained and chopped
  • ½ tsp oregano
  • ¼ tsp pepper
  • 1 package lasagna noodles
  • 240 ml (1 cup) cottage cheese or ricotta cheese
  • 1 clove garlic, minced
  • 240 g (1 cup) tomato sauce
  • 240 g (1 cup) tomato purée
  • 1 Tbsp tomato paste
  • ½ tsp dried basil
  • 100–170 g (4–6 oz) mozzarella cheese, grated
  • 60 ml (¼ cup) grated Parmesan cheese

Method

  1. Boil the lasagna noodles.
  2. Preheat the oven to 180°C (350°F).
  3. Sauté garlic and onions.
  4. Add the chopped beans and cook for 5 minutes.
  5. Add tomato sauce, tomato purée, tomato paste, oregano, basil, and pepper, and cook for 5 minutes.
  6. In a 30 x 20 cm (13 x 9 in) baking dish, form a layer using half the noodles, sauce, cottage cheese, and mozzarella. Repeat to form a second layer.
  7. Sprinkle top with Parmesan cheese.
  8. Bake uncovered at 180°C (350°F) for 25 minutes, until noodles are tender and sauce is bubbling.