PREP: 45 minutes BAKE: 45 minutes STAND: 10 minutes OVEN: 375°F MAKES 8 servings
1 tablespoon cooking oil
1 cup chopped onion (1 large)
1⁄2 cup chopped carrot (1 medium)
1 clove garlic, minced
1 15- to 16-ounce can red beans, rinsed and drained
1 14.5-ounce can diced tomatoes, undrained
1⁄4 cup snipped fresh parsley
1 tablespoon snipped fresh basil or 11⁄2 teaspoons dried basil, crushed
2 teaspoons snipped fresh oregano or 1 teaspoon dried oregano, crushed
6 dried whole wheat or regular lasagna noodles
2 cups sliced fresh mushrooms
1 12-ounce carton low-fat cottage cheese, drained
1 cup shredded part-skim mozzarella cheese (4 ounces)
1⁄4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
1⁄4 cup grated Parmesan cheese
3 cups coarsely chopped fresh spinach
2 tablespoons coarsely snipped fresh parsley, basil, and/or oregano (optional)
1 In a large skillet in heat oil over medium heat. Add onion, carrot, and garlic. Cook about 5 minutes or until just tender, stirring occasionally. Add drained beans, undrained tomatoes, the 1⁄4 cup parsley, the 1 tablespoon basil, and the 2 teaspoons oregano. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
2 Cook pasta according to package directions; drain in colander. Rinse with cold water; drain again. Place noodles in a single layer on a sheet of foil; set aside.
3 Preheat oven to 375°F. In skillet mash beans slightly using a potato masher or fork. Add mushrooms to skillet. Simmer, uncovered, for 15 minutes more, stirring occasionally.
4 Meanwhile, in a medium bowl combine cottage cheese, 1⁄2 cup of the mozzarella cheese, the egg, and Parmesan cheese; set aside.
5 Spread 1⁄2 cup of the bean mixture in the bottom of a 2-quart rectangular baking dish. Arrange 2 noodles in a single layer on top of the bean mixture. Spread with one-third of the cheese mixture. Top evenly with one-third of the remaining bean mixture. Top with half of the spinach. Repeat layers twice, starting with noodles and ending with bean mixture.
6 Bake, covered, about 40 minutes or until heated through. Top with remaining 1⁄2 cup mozzarella cheese. Bake, uncovered, 5 minutes more or until cheese melts. Let stand for 10 minutes before serving. If desired, garnish with the 2 tablespoons fresh parsley.
PER SERVING: 243 cal., 6 g total fat (2 g sat. fat), 13 mg chol., 631 mg sodium, 29 g carb., 6 g fiber, 18 g pro.
