So there were some red kidney beans left in my pantry for a long time. And some lasagna strips lying down in my pantry for a real long time. So I thought why not make something unique and interesting. The beans are so rich with protein. It came out so well that I decided to make it often. It is one yummy tasty comfort food.
Serves : 4
Approximate Total Cost : $4
Ingredients
Easy Oven Bake Lasagna - 1/2 packet (enough to make 3 layers) - I used easy oven bake lasagna rather than ordinary lasagna because you dont have to cook it before baking
Red Kidney Beans - 2 cups (Soak it overnight)
Bayleaf -1
Onion - 1 (chopped)
Tomatoes - 4 (chopped)
Garlic - 4 cloves (minced)
Chilli Garlic Sauce - 2 tablespoons (I used the one that is made by the same company that makes SriRacha. If you dont have this use 1 teaspoon of chilli powder)
Canola oil - 1 tablespoon
Canola Oil cooking spray
Salt - to taste
Any shredded Cheese - 1 cup (I used pecorino Romano)
Part Skim shredded mozzarella - 1 cup (for the topping)
Method
1. Pressure cook the red kidney beans and drain and wash it with water. Roughly mash the beans.
2. In a hot pan add a tablespoon of canola oil. Add the bayleaf.
3. Add the onions, garlic and saute for 5 minutes.
4. Add the tomatoes and saute for 15 minutes until the tomatoes melt down and becomes saucy.
5. Add the cooked mashed beans, salt and 2 cups of water and cook until it boils. The bean sauce is ready.
6. Spray a baking dish with a cooking spray so that the lasagna does not stick to the bottom of the dish.
7. Pour a layer of the bean sauce. Then layer the lasagna sheets. Then add another layer of the bean sauce. Sprinkle pecorino romano cheese. Then add a layer of the lasagna sheet.
8. Repeat the above layering process until you are done.
9. Sprinkle Mozzarella cheese on the top.
10. Cover it with an Aluminum Foil.
11. Preheat the oven to 400F. Bake at 400F for 45 minutes. Then remove the Aluminum Foil and bake for 10 more minutes.
12. Then allow the lasagna to set for 15 minutes at room temperature and then serve. I like to serve it with a dollop of sour cream.
Serves : 4
Approximate Total Cost : $4
Ingredients
Easy Oven Bake Lasagna - 1/2 packet (enough to make 3 layers) - I used easy oven bake lasagna rather than ordinary lasagna because you dont have to cook it before baking
Red Kidney Beans - 2 cups (Soak it overnight)
Bayleaf -1
Onion - 1 (chopped)
Tomatoes - 4 (chopped)
Garlic - 4 cloves (minced)
Chilli Garlic Sauce - 2 tablespoons (I used the one that is made by the same company that makes SriRacha. If you dont have this use 1 teaspoon of chilli powder)
Canola oil - 1 tablespoon
Canola Oil cooking spray
Salt - to taste
Any shredded Cheese - 1 cup (I used pecorino Romano)
Part Skim shredded mozzarella - 1 cup (for the topping)
Method
1. Pressure cook the red kidney beans and drain and wash it with water. Roughly mash the beans.
2. In a hot pan add a tablespoon of canola oil. Add the bayleaf.
3. Add the onions, garlic and saute for 5 minutes.
4. Add the tomatoes and saute for 15 minutes until the tomatoes melt down and becomes saucy.
5. Add the cooked mashed beans, salt and 2 cups of water and cook until it boils. The bean sauce is ready.
6. Spray a baking dish with a cooking spray so that the lasagna does not stick to the bottom of the dish.
7. Pour a layer of the bean sauce. Then layer the lasagna sheets. Then add another layer of the bean sauce. Sprinkle pecorino romano cheese. Then add a layer of the lasagna sheet.
8. Repeat the above layering process until you are done.
9. Sprinkle Mozzarella cheese on the top.
10. Cover it with an Aluminum Foil.
11. Preheat the oven to 400F. Bake at 400F for 45 minutes. Then remove the Aluminum Foil and bake for 10 more minutes.
12. Then allow the lasagna to set for 15 minutes at room temperature and then serve. I like to serve it with a dollop of sour cream.
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