Tepary Bean Lasagna
Ingredients:
1 cup Tepary beans, rinsed and soaked
2 cups Vegetable stock
1.50 tbsp Olive oil
1 tsp Fennel seeds
8 oz Lasagna noodles partially cooked, rinsed and drained
2 oz Fresh basil
2 Large onions chopped
32 oz Seasoned pasta sauce
2 Cloves garlic minced
½ Zucchini chopped
¾ cup Shredded cheese of choice
Directions:
1In a medium saucepan combine the tepary beans, vegetable stock and fennel seeds.
2Bring to a boil, cover and reduce heat.
3Simmer until the beans are tender and the liquid is almost absorbed.
4Mash the beans and add the tomato sauce. Set aside.
5In a large skillet cook the onions and garlic in the olive oil for 5 minutes
6Spread a small amount of sauce on the bottom of 9x13x2 inch-baking pan.
7Place a single layer of lasagna noodles on top of the sauce.
8Spread 1/2 of the zucchini onion mixture on top of the sauce.
9Spread shredded cheese on top of the zucchini onion mixture.
10Place another layer of lasagna noodles on top of the shredded cheese and repeat the layering until all the items have been used up.
11Cover the top of the lasagna with more shredded cheese.
12Bake at 350 degrees for 30 to 40 minutes until done.
Ingredients
Ingredients:
1 cup Tepary beans, rinsed and soaked
2 cups Vegetable stock
1.50 tbsp Olive oil
1 tsp Fennel seeds
8 oz Lasagna noodles partially cooked, rinsed and drained
2 oz Fresh basil
2 Large onions chopped
32 oz Seasoned pasta sauce
2 Cloves garlic minced
½ Zucchini chopped
¾ cup Shredded cheese of choice
Directions
Directions:
1In a medium saucepan combine the tepary beans, vegetable stock and fennel seeds.
2Bring to a boil, cover and reduce heat.
3Simmer until the beans are tender and the liquid is almost absorbed.
4Mash the beans and add the tomato sauce. Set aside.
5In a large skillet cook the onions and garlic in the olive oil for 5 minutes
6Spread a small amount of sauce on the bottom of 9x13x2 inch-baking pan.
7Place a single layer of lasagna noodles on top of the sauce.
8Spread 1/2 of the zucchini onion mixture on top of the sauce.
9Spread shredded cheese on top of the zucchini onion mixture.
10Place another layer of lasagna noodles on top of the shredded cheese and repeat the layering until all the items have been used up.
11Cover the top of the lasagna with more shredded cheese.
12Bake at 350 degrees for 30 to 40 minutes until done.
