1. Soak beans four to eight hours.
  2. Cover with water in saucepan and bring beans to a boil.
  3. Simmer 30 - 40 minutes.
  4. Heat oil, saute onion and garlic until soft.
  5. Add tomato sauce, tomato paste, oregano, basil, paprika and cooked, drained, beans.
  6. Bring to a boil, reduce heat, simmer 8 - 10 minutes.
  7. Add coriander leaves.
  8. Pre-heat oven to 325°F.
  9. Combine cottage cheese, mozzarella and egg.
  10. In a greased lasagna pan place a layer of noodles, a layer of bean mixture and a layer of cheese mixture.
  11. Continue, alternating noodles, beans and cheese, finishing with a layer of cheese on top.
  12. Sprinkle Parmesan cheese over top layer.
  13. Bake for 40 minutes at 325°F.

Notes Edit

  1. I use a mixture of red, pink, baby lima, white, black-eyed and mung in whatever proportion strikes my fancy.
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