|This is actually the leftovers-- I forgot to take a pic when it was fresh. You can see a garbanzo on the top.|
- 1 tablespoon oil
- 2 teaspoons minced garlic (3 cloves)
- 1 small onion, finely chopped
- optional mushrooms, zucchini,or eggplant
- 2 cups cooked beans (red, brown, or chickpeas, home-cooked or canned), drained and coarsely chopped (or given short pulses in a food processor)
- 4 cups tomato puree or 2 cups tomato sauce and 2 cups puree. You can use canned tomato sauce. Fresh gives the sauce a lighter and fresher flavor.
- 1 teaspoon oregano
- 1 teaspoon dried basil
- black pepper and salt to taste
- 3/4 pound lasagne noodles. Brody recommends quick noodles if you don't want to cook them. I used 16 regular noodles and just soaked them in hot water rather than boiling them.
- 2 cups ricotta or small-curd cottage cheese
- 8 oz. mozarella, grated
- 1/4 c. grated Parmesan
To assemble the lasagne, spread a thin layer of the bean sauce on the bottom of a 9x13-inch baking pan. Arrange a layer of noodles along the bottom of the pan to cover the sauce. (I squeezed in three lengthwise and one horizontally at the bottom.) Cover the noodles with half the ricotta, one-third of the mozzarella, and one third of the remaining sauce. Repeat this layering with the noodles, ricotta, mozarella and sauce. Finish off the third layer with the remaining noodles, sauce, mozarella, and Parmesan on top.
Cover the pan with foil. Bake at 350 for 40-60 minutes or until the pasta is cooked. (On the shorter end if you pre-soaked the noodles.) If there is too much liquid remaining in the pan, remove the foil and bake another 10-15 minutes.