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LOCATION: Recipes >> Vegetarian >> Beany Lasagna

Print this Recipe    Beany Lasagna

No boil lasagna (Delverde makes the best, I think)
1 large onion, peeled and finely chopped
1 tbsp olive oil
1-2 cloves garlic, crushed
1 cup cooked aduki beans, (I've used canned, but fresh cooked tastes better)
1 green pepper, deseeded and chopped
28 oz can whole peeled tomates, drained and chopped
1 tbsp tomato paste
1 tsp basil, 1 tsp oregano, black pepper

2 tbsps butter
2 tbsps flour
2 cups milk
generous 1 cup shredded cheddar cheese
salt and pepper

Soften the onion and garlic in a little oil. Add the beans, green
pepper, tomatoes, tomato paste and herbs. Simmer for about 10
minutes to 20 minutes until veggies are mostly tender.

To make the sauce, make a simple bechamel by melting the butter
then whisking in the flour. slowly, and I mean slowly, add the
milk. Gradually bring to a boil, stirring constantly. Allow to
simmer for about 6 minutes. Remove from heat and stir the cheese
into the sauce.

Layer the lasagna noodles in the bottom of a casserole or lasagna
pan in the following order: half the bean mixture, half the pasta,
rest of the bean mixture, rest of the pasta, and top with the cheese
sauce.

Bake at 350 F for 35 minutes uncovered until golden brown and
bubbling. Let it sit for about 5 minutes before serving.

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