Bean Lasagna

Ingredients

 * 1 tbsp vegetable oil
 * 1 cup chopped Onion
 * 3 garlic cloves, chopped
 * 1 14 oz can tomato sauce
 * 1 small can tomato paste
 * 3 tbsp oregano
 * 2 tbsp basil
 * 1/2 tsp paprika
 * 1 1/2 cup mixed Beans [soaked] *
 * 1 1/2 cup low-fat cottage cheese
 * 2 cup low-fat mozzarella [grated]
 * 1 egg
 * 8 lasagna noodles [cooked]
 * 1 tsp coriander leaves [chopped]
 * 2 tbsp Parmesan cheese [grated]

Directions
Soak Beans four to eight hours. Cover with water in saucepan and bring Beans to a boil. Simmer 30 - 40 minutes. Heat oil, saute Onion and garlic until soft. Add tomato sauce, tomato paste, oregano, basil, paprika and cooked, drained, Beans. Bring to a boil, reduce heat, simmer 8 - 10 minutes. Add coriander leaves. Pre-heat oven to 325 °F. Combine cottage cheese, mozzarella and egg. In a greased lasagna pan place a layer of noodles, a layer of bean mixture and a layer of Cheese mixture. Continue, alternating noodles, Beans and Cheese, finishing with a layer of Cheese on top. Sprinkle Parmesan cheese over top layer. Bake for 40 minutes at 325 °F. * i use a mixture of red, pink, baby lima, white, black-eyed and mung in whatever proportion strikes my fancy