Mushroom and kidney bean lasagne

Mushroom and kidney bean lasagne
A good one for vegetarians.  The kidney beans add great texture!
Serves 6
Time to make 60 minutes

300  – 400g fresh lasagne sheets (or 200g dry sheets soaked for a few mins in hot water)
1 tablespoon olive or canola oil
1 medium onion, finely chopped
1 teaspoon crushed garlic
200g mushrooms, sliced
1 x 400g can chopped tomatoes
1 teaspoon dried basil (or 2 tablespoons chopped fresh )
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon chilli flakes
small bunch of spinach or silver beet, chopped
1/4 cup chopped fresh parsley (optional)
1 x 400g can red kidney beans, drained
250g cottage cheese
100g Edam cheese, grated
1/4 cup grated parmesan cheese

1. Preheat oven to 180oC. Heat oil in non-stick fry pan; cook onion, garlic and mushrooms over gentle heat until soft but not browned. Stir in the canned tomatoes, basil, salt, sugar, chilli flakes, spinach, parsley and red kidney beans; heat through.
2. Place a layer of lasagne on the bottom of a shallow baking dish, put 1/3 tomato sauce over the noodles, spread ½ the cottage cheese over the sauce, then ½ of the edam cheese.  Repeat this, then top with another layer of noodles, remaining sauce and the parmesan cheese. Bake for 40 minutes.

Healthy habits – apply to other pasta dishes
- Use minimum quantity of fat and choose heart friendly oil instead of butter; less fat, better fat
- Include lots of vegetables; more fibre, more vitamins and antioxidants
- Use kidney beans or other legumes as a protein source; less fat, more fibre, more vitamins and antioxidants

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>