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Ingredients
- 8 ounce. lasagna noodles, cooked
- 3/4 pound mushrooms, clean, sliced
- 5 tbsp. extra virgin olive oil
- 2 med. onion, minced
- 4 cloves garlic, peeled, chopped
- 4 c. tomato sauce or possibly canned tomatoes
- 3 teaspoon oregano, dry
- 2 teaspoon basil, dry
- 1/4 c. parsley, fresh, minced
- 2 teaspoon salt
- 3/4 c. red (Adzuki) beans, cooked
- 2 c. Ricotta cheese
- 3/4 pound Mozzarella cheese, sliced thinly
- 1/2 c. grated Parmesan cheese
Directions
- Preheat oven to 375 degrees. Rinse cooked noodles in cool water so they don't stick together. Set aside. Saute/fry mushrooms in oil. Remove and set aside.
- Saute/fry onions and garlic. Cook till transparent. Stir in tomatoes and seasonings. Cook sauce 1/2 hour, stirring till thick. Add in mushrooms. Add in cooked beans.
- In large baking dish, place a layer of noodles, then put 1/3 of the sauce, spread a layer of Ricotta and Mozzarella and sprinkle 1/3 of the Parmesan cheese. Repeat the layers and end with the Parmesan. Bake 20 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2863g | |
| Calories 4325 | |
| Calories from Fat 1866 | 43% |
| Total Fat 209.44g | 262% |
| Saturated Fat 88.92g | 356% |
| Trans Fat 0.0g | |
| Cholesterol 429mg | 143% |
| Sodium 12941mg | 539% |
| Potassium 8156mg | 233% |
| Total Carbs 375.7g | 100% |
| Dietary Fiber 65.0g | 217% |
| Sugars 68.89g | 46% |
| Protein 252.12g | 403% |
![Bean Lasagna [Layered Bean And Noodle Casserole]](http://assets.cookeatshare.com/assets/recipe-art/stock/6/small-118c834aa96b9a952149e6c148df4c8f.png "Bean Lasagna [Layered Bean And Noodle Casserole]"){kind=small}
