Bean Lasagne

Course : Beans
Serves: 1
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9 sheets lasagne noodles -- cooked
2 cups ricotta cheese
8 ounces mozzarella cheese -- grated
3/4 cup grated parmesan cheese
1 tablespoon oil
2 teaspoons garlic minced
1 small onion -- finely chopped
30 ounces red beans -- drained and coarsely chopped
8 ounces green chilies chopped
4 cups tomato puree -- (1 29-ounce can)
1 teaspoon oregano
1 teaspoon basil
1 teaspoon pepper

Preparation / Directions:

Prepare the sauce by heating the oil and sauteing the garlic and onions for a minute. Add the chopped beans, and cook the mixture, stirring it, for several minutes longer. Add the tomato puree, oregano, basil, and pepper. Bring the sauce to a boil, and simmer for 5 minutes. Preheat the oven to 350. To assemble the lasagne, spread a thin layer of sauce on the bottom of a 9 x 13 baking pan. Arrange 3 noodles. Cover the noodles with 1/3 third of the sauce, half the ricotta, half the mozzarella, and 1/4 cup parmesan. Repeat with a layer of noodles, sauce, ricotta, mozzarella, and parmesan. Finish off with layers of the remaining noodles and sauce and Parmesan. Bake 40 minutes uncovered.

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