SAUCE:

1/8 c. water
2 tsp. minced garlic
1 sm. onion, finely chopped
2 c. cooked beans (red or brown, canned or home cooked), drain and coarsely chopped
4 c. tomato puree OR 2 c. tomato sauce plus 2 c. puree
1 tsp. oregano
1 tsp. basil
Pepper to taste

REMAINING INGREDIENTS:

3/4 lb. (approx.) uncooked lasagne noodles
2 c. skim or fat free Ricotta
8 oz. fat free Mozzarella, thinly sliced
1/4 c. Parmesan

Prepare sauce by sauteing onion in 1/8 cup water for a minute. Add garlic last 10 seconds. Be careful, don't burn garlic, it's terrible! Add chopped beans, cook this mixture, stirring for several minutes longer. Add tomato puree, oregano, basil and pepper. Bring sauce to a boil and simmer for 5 minutes.

To assemble the lasagne, spread a thin layer of bean sauce on the bottom of a 9x13 baking pan. Arrange a layer of noodles to cover bottom of pan, touching but do not overlap. You should use about 1/3 of the noodles. Cover the noodle layer with half the Ricotta, half the Mozzarella, and 1/3 of the remaining sauce. Repeat with a layer of noodles, Ricotta and Mozzarella and sauce. Finish off with layers of remaining noodles and sauce. Sprinkle Parmesan on top.

Cover the pan tightly with foil. Bake lasagne in a preheated 350 degree oven for about 1 hour or until pasta is cooked. If there is too much liquid remaining in pan, remove foil and bake for another 10 to 15 minutes.