Vegetarian Lasagne

From the “Full of Beans” cookbook.

This will impress the heck out of your vegetarian dinner guests.

INGREDIENTS

• 1 tsp canola oil
• 1 onion, chopped
• 1 stalk celery, finely chopped
• 1 carrot, grated
• 1 clove garlic, minced
• 1/3 cup finely chopped walnuts or pecans
• 2 cups cooked red kidney beans, mashed
• 1 1/4 cups canned tomato paste
• 2 cups water
• 1 tsp ground thyme
• 1/2 tsp ground oregano
• Salt and freshly ground black pepper
• 2 cups 1% cottage cheese
• 1 egg, lightly beaten
• 12 oven ready lasagna noodles
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

METHOD

1. In large nonstick skillet, heat oil over medium heat; cook onion, celery, carrot, garlic and nuts for about 6 minutes or until onion is translucent.
2. Stir in mashed beans, tomato paste, water, thyme and oregano; bring to boil.
3. Reduce heat and simmer for 15 minutes or until slightly reduced and flavours have mingled.
4. Season to taste with salt and pepper.
5. In small bowl, combine cottage cheese and egg; mix well.
6. Set 1 cup sauce aside. Spread 3/4 cup of the remaining sauce over bottom of 13 × 9 inch baking dish.
7. Arrange layer of 4 lasagne noodles over sauce.
8. Spread half of the remaining sauce over noodles, then half of the cottage cheese mixture and half of the mozzarella cheese.
9. Cover with second layer of 4 noodles. Repeat sauce and cheese layers.
10. Cover completely with reserved sauce.
11. Sprinkle with Parmesan cheese.
12. Bake in 350F oven for about 40 minutes or until noodles are tender.
13. Let stand for 10 minutes before serving.