8-16 oz. lasagna noodles, rinse in cold water
2 med. onions, chopped
4 cloves minced garlic
3 tbsp. olive oil
3 c. tomato sauce, canned tomatoes or thinned paste
2 tbsp. oregano
1 tsp. basil
1/4 c. fresh parsley, chopped
2-3 tsp. salt
1/2 to 3/4 lb. sliced mushrooms
1 (15 oz.) canned kidney beans, drained
3/4 lb. Mozzarella cheese
1/2 c. Parmesan cheese
2 c. ricotta cheese

Saute until soft onions, garlic in olive oil. Add tomatoes, herbs and salt. Cook 30 minutes, simmering, stir often. Saute mushrooms quickly and separately. Add mushrooms and beans.

Assemble: Layer noodles on shallow baking dish, 1/3 sauce, 1/3 ricotta, 1/3 Mozzarella, 1/3 Parmesan. Bake at 375 degrees for 20 minutes. 8 servings.