1can(19 oz/540 mL) red kidney beansdrained & rinsed (yields 2 cups/500 mL cooked beans)
1/2lb(250 g) lean ground beef
1onionchopped
1clovegarlicminced
1can(13 oz/369 mL) tomato paste
3cups(750 mL) water
1tsp(5 mL) dried basil
1/2tsp(2 mL) ground thyme
1/2tsp(2 mL) ground oregano
to taste salt & pepper
1eggslightly beaten
2cups(500 mL) 1% cottage cheese
8oven-ready lasagna noodles
2cups(500 mL) part-skim mozzarella cheeseshredded
Directions
Mash 3/4 of the beans (about 1 1/2 cups/375 mL). Set aside.
In a 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 minutes. Season with salt and pepper.
In a medium bowl, combine egg with cottage cheese and mix well.
Preheat oven to 350°F (180°C).
Spread 1 1/2 cups (375 mL) of meat sauce over bottom of 9 x 13-inch baking/lasagna dish.
Arrange 4 lasagna noodles over the sauce then spread half of the remaining meat sauce on top of the noodles. Spread half of cottage cheese mixture over meat sauce then half of the mozzarella over the cottage cheese.
Repeat noodles to mozzarella layer.
Bake until noodles are tender, about 40 minutes. Let stand about 10 minutes before cutting.
Mash 3/4 of the beans (about 1 1/2 cups/375 mL). Set aside.
2
In a 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.
3
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 minutes. Season with salt and pepper.
4
In a medium bowl, combine egg with cottage cheese and mix well.
5
Preheat oven to 350°F (180°C).
6
Spread 1 1/2 cups (375 mL) of meat sauce over bottom of 9 x 13-inch baking/lasagna dish.
7
Arrange 4 lasagna noodles over the sauce then spread half of the remaining meat sauce on top of the noodles. Spread half of cottage cheese mixture over meat sauce then half of the mozzarella over the cottage cheese.
8
Repeat noodles to mozzarella layer.
9
Bake until noodles are tender, about 40 minutes. Let stand about 10 minutes before cutting.
