2 tsp. vegetable oil
2 med. onions, chopped
4 cloves garlic, minced
1/2 lb. mushrooms, sliced
2 tsp. dried oregano
1 tsp. dried basil
1/4 c. fresh parsley, chopped
1/2 tsp. lite salt or less
2 c. cooked, drained red beans, liquid reserved
1/2 c. liquid from beans
2 c. canned tomatoes
8 oz. lasagna noodles
3 c. low fat cottage cheese
1/4 lb. part skim Mozzarella cheese, grated
2 tbsp. Parmesan cheese, freshly grated (opt.)

Prepare the Sauce: Saute onions, garlic and mushrooms in oil with oregano, basil, parsley and salt, stirring constantly. Add the bean liquid. When onions are soft, add drained beans and continue stirring. When onions look clear, stir in tomatoes. Cover pan and simmer sauce for about 1/2 hour, until slightly thickened. Mash tomatoes with fork to break up and stir sauce occasionally while simmering. Cook noodles in large pot of boiling water until tender. Rinse in cold water to prevent sticking together. Drain well.