Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Navy Bean | 1/2 cup (91g) cooked | 127 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Lasagna | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ Tbsp olive oil
- ½ small onion , minced
- 1 can (400 g /15 oz ) navy beans , drained and chopped
- ½ tsp oregano
- ¼ tsp pepper
- 1 package lasagna noodles
- 240 ml (1 cup ) cottage cheese or ricotta cheese
- 1 clove garlic , minced
- 240 g (1 cup) tomato sauce
- 240 g (1 cup) tomato purée
- 1 Tbsp tomato paste
- ½ tsp dried basil
- 100–170 g (4–6 oz) mozzarella cheese , grated
- 60 ml (¼ cup) grated Parmesan cheese
Directions
Boil the lasagna noodles.
Preheat the oven to 180°C (350°F).
Sauté garlic and onions.
Add the chopped beans and cook for 5 minutes.
Add tomato sauce, tomato purée, tomato paste, oregano, basil, and pepper, and cook for 5 minutes.
In a 30 x 20 cm (13 x 9 in ) baking dish , form a layer using half the noodles, sauce, cottage cheese, and mozzarella. Repeat to form a second layer.
Sprinkle top with Parmesan cheese.
Bake uncovered at 180°C (350°F) for 25 minutes, until noodles are tender and sauce is bubbling.