Vegetarian Bean Lasagna

For 1 serving
Energy	326 kcal
Protein	22 g
Fat	9 g
Carbohydrates	41 g
Total Dietary Fibre	8.0 g
Calories from fat	25%
An excellent source of thiamin, riboflavin, niacin, Vitamin B12, calcium, phosphorous, magnesium & zinc. A good source of Vitamin A, Vitamin B6, folate & iron. A very high source of dietary fibre

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.