8 oz. lasagna noodles, cooked
3/4 lb. mushrooms, clean, sliced
5 tbsp. olive oil
2 med. onion, chopped
4 cloves garlic, peeled, minced
4 c. tomato sauce or canned tomatoes
3 tsp. oregano, dried
2 tsp. basil, dried
1/4 c. parsley, fresh, chopped
2 tsp. salt
3/4 c. red (Adzuki) beans, cooked
2 c. Ricotta cheese
3/4 lb. Mozzarella cheese, sliced thinly
1/2 c. grated Parmesan cheese

Preheat oven to 375 degrees. Rinse cooked noodles in cold water so they do not stick together. Set aside. Saute mushrooms in oil. Remove and set aside.

Saute onions and garlic. Cook until transparent. Stir in tomatoes and seasonings. Cook sauce 1/2 hour, stirring until thick. Add mushrooms. Add cooked beans.

In large baking dish, place a layer of noodles, then put 1/3 of the sauce, spread a layer of Ricotta and Mozzarella and sprinkle 1/3 of the Parmesan cheese. Repeat the layers and end with the Parmesan. Bake 20 minutes.