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
Boil the lasagna noodles.
Preheat the oven to 180°C (350°F).
Sauté garlic and onions.
Add the chopped beans and cook for 5 minutes.
5 minutes
Add tomato sauce, tomato purée, tomato paste, oregano, basil, and pepper, and cook for 5 minutes.
5 minutes
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.
Sprinkle top with Parmesan cheese.
Bake uncovered at 180°C (350°F) for 25 minutes, until noodles are tender and sauce is bubbling.
25 minutes