Sunday, January 20, 2013

Navy 'Lasagna'

By David Gabbe
1/2 cup dried mushrooms (chopped)
1/2 cup sun-dried tomatoes (chopped)
1 1/4 cups boiling water
2 cups cood navy or other white beans
1/2 cup water
1/2 teaspoon salt
3 cups pasta sauce
1 medium onion (chopped)
2 teaspoons each: dried basil, garlic powder, and onion powder
Whole wheat lasagna noodles

Preheat oven to 350 degrees
Place first 3 ingredients in bowl. Set aside 10-15 minutes.
In blender or food processor blend the beans, water, and salt until thick and pasty. Set aside.
In a large bowl combine pasta sauce, mushroom/tomato mixture (including water), the onion, and seasonings. Combine thoroughly. 
Spread a thin layer of the pasta sauce on the bottom of a 9X13 baking dish. Layer 3-4 of the lasagna noodles on top. 
Spread about 1/2 of the bean paste on top of the noodles. Then spead about 1/2 of the pasta sauce over the bean paste. Repeat until noodles  and mixtures are gone. 
Cover and bake 1/ 1/4 hours. Let cool 10 minutes before serving. 
Variation: Add 4 cups chopped raw spinach or kale to past sauce mixture and layer as directed above. 

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