2 c. beans, canned or home cooked, drained (measure after cooking)
1 tbsp. oil
2 tsp. garlic, minced
1 sm. onion, finely chopped
4 c. tomato puree or 2 c. each tomato sauce and tomato puree
1 tsp. oregano
1 tsp. basil
Black pepper
12 oz. lasagne noodles
2 c. Ricotta cheese
8 oz. Mozzarella cheese
1/4 c. Parmesan cheese

Preheat oven to 350 degrees. Coarsely chop beans.

Heat oil in a medium saucepan. Saute garlic and onions for a minute. Add the chopped beans and cook the mixture, stirring it, for several minutes longer. Add the tomato puree, oregano, basil, and pepper. Bring the sauce to a boil, then simmer it for 5 minutes.

To assemble lasagne, spread a thin layer of the bean sauce on the bottom of a 9x13-inch baking pan or shallow casserole. Arrange a layer of noodles along the bottom of the pan to cover the sauce in such a way that they touch, but do not overlap. You should use about a third of the noodles. Cover the noodle layer with half the Ricotta, half the Mozzarella, and one-third of the remaining sauce. Repeat with a layer of noodles, Ricotta, Mozzarella, and sauce. Finish off with layers of the remaining noodles and sauce. Then sprinkle Parmesan on top.