|1 tbsp||vegetable oil (such as canola)||15 mL|
|1 cup||chopped onion||250 mL|
|2||cloves garlic, minced||2|
|1||(14oz/398mL) can of tomato sauce||1|
|1 tsp||dried oregano||5 mL|
|1 tsp||dried basil||5 mL|
|1||(14oz./398 mL) can of Beans in Tomato Sauce||1|
|1 cup||2 % cottage cheese||250 mL|
|1 1/2 cups||grated partly skim mozzarella cheese||375 mL|
|1||(10oz./284 mL) can mushroom pieces, drained||1|
|8||oven ready lasagna noodles||8|
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 x 13 inch (3 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° F (160° C) oven 40-45 minutes or until heated through. Serve with a tossed salad.
Dry beans should be stored in a dry, airtight container at room temperature and not in the fridge.