Meatless Lasagne
In this vegetarian lasagne, the beans and lasagne
noodles complement each other to form complete protein.
Makes 8 servings.
1 tsp canola oil

• 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. Stir in mashed beans, tomato paste, water, thyme and oregano; bring to boil. Reduce heat and simmer for 15 minutes or until slightly reduced and flavors have mingled. Season to taste with salt and pepper.

• In small bowl, combine cottage cheese and egg; mix well.

• Set 1 cup (250 mL) sauce aside. Spread 3/4 cup (175 mL) of the remaining sauce over bottom of 13 x 9 inch (3 L) baking or lasagne dish. Arrange layer of 4 lasagne noodles over sauce. Spread half of the remaining sauce over noodles, then half of the cottage cheese mixture and half of the mozzarella cheese. Cover with second layer of 4 noodles. Repeat sauce and cheese layers. Top with remaining noodles. Cover completely with reserved sauce. Sprinkle with Parmesan cheese.

• Bake in 350°F (180°C) oven for about 40 minutes or until noodles are tender. Let stand for 10 minutes before serving.

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 lasagne noodles
2 cups shredded mozzarella cheese
(8 oz/250 g)
1/2 cup grated Parmesan cheese