Layered Bean Lasagna

Layered Bean Lasagna

1 tablespoon vegetable oil
1 cup chopped onion
2 cloves garlic – minced
1 7 1/2-ounce can tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1 14-ounce can beans in sauce
1 cup 2% cottage cheese
1 1/2 cups grated Mozzarella cheese – divided
1 10-ounce can mushroom pieces – drained
1 egg – beaten
3 cups cooked egg noodles

In a medium skillet heat oil over medium heat: add onion and garlic. Sauté until softened. Add tomato sauce, oregano, basil and beans; bring to boil. Reduce heat and simmer uncovered 8-10 minutes.

In a small bowl combine cottage cheese, 1 cup (250 mL) Mozzarella cheese, mushrooms, and egg; mix well.

In a greased 9-inch square (1.5 L) baking dish, place one-half of the noodles; top with half the cheese mixture and half the bean mixture. Repeat layers and sprinkle remaining cheese on top. Bake in 325 degrees F. (160 degrees C) oven 40-45 minutes or until heated through. Serve with green salad.