Bean Lasagna

Adding beans is an easy way to add fibre and extra protein to lasagna!

Course Dinner & Main Course

Key Ingredient Beans

Prep Time 25

Cook Time 45

Total Time 1 10

Servings servings

Calories 450

1 can (19 oz/540 mL) red kidney beans, drained & rinsed (yields 2 cups/500 mL cooked beans)
1/2 lb (250 g) lean ground beef
1 onion, chopped
1 clove garlic, minced
1 can (13 oz/369 mL) tomato paste
3 cups (750 mL) water
1 tsp (5 mL) dried basil
1/2 tsp (2 mL) ground thyme
1/2 tsp (2 mL) ground oregano
salt & pepper, to taste
1 egg, slightly beaten
2 cups (500 mL) 1% cottage cheese
8 oven-ready lasagna noodles
2 cups (500 mL) shredded part-skim mozzarella cheese

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.