Lima Lasagna Recipe
About 1 gallon of bottled marinara sauce, divided.
4 cloves garlic (or more)
10 oz. mushrooms
4 cans of beans of your choice (think lima, garbanzo or canneli beans)
2 bunches kale
4 yukon potatoes
2 boxes of lasanga sheets (Do not cook)
2 tpsps dried chopped onion
2 tbsps oregano
3 tbps dried basil
Cayenne pepper to taste.
Salt and Pepper to taste
2 tbsps extra virgin olive oil
1/2 cup nutritional yeast
1. Chop up the onion, mushrooms and garlic. Sautee the onion, mushrooms and garlic with olive oil over medium high heat in a pan for about five minutes.
2. Chop up kale and slice potatoes. In another pot, allow these to simmer. In another pot, warm the beans. Add the marinara sauce to the onions, mushrooms and garlic. All of these to simmer for about 20 minutes. Add spices, salt and pepper.
3. Turn the beans off first and transfer to a blender. With a little water, blend until the beans become a smooth paste. Then, return to plot.
4. Preheat oven to 375 degrees. Turn off the marinara sauce and kale. Then, layer with the marinara sauce, a sheet, kale, then another sheet, then the beans and place another sheet. Repeat until all the sheets are gone. (You will have plenty of marinara sauce left over)
5. Sprinkle the nutrional yeast on all of it. It should be red with a few golden specks. Stick in the oven and bake, for about 35 to 40 minutes. The lasanga may be a little under cooked, but that's okay. You don't want to overcook it.
6. Serve warm. Top with some of the leftover marinara sauce. Serve with a side salad and breadsticks or steam brocoli. Enjoy!