Two Bean Lasagna

Name: Two Bean Lasagna
Ingredients: 2 Tbsp. salad oil; 4 small zucchini, sliced; 1 red pepper, in bite size pieces; 1 green pepper, in bite size pieces; 1 large onion, coarsely chopped; 1 (28 oz.) can tomatoes in puree; 1 (8 oz.) jar medium-hot picante sauce; 1 beef bouillon cube; 1 tsp. cumin; 1/2 tsp. dried oregano; 1 (16 oz.) box lasagna noodles; 1 (3 1/2 oz.) can pitted olives, drained; 1 (15 or 19 oz.) can garbanzo beans; 1 (15 to 19 oz.) can pinto beans; 2 (8 oz.) pkg. Monterey Jack cheese, shredded; 1 (8 oz.) container sour cream

16 ingredients

5 steps

Ingredients

2 Tbsp. salad oil
4 small zucchini, sliced
1 red pepper, in bite size pieces
1 green pepper, in bite size pieces
1 large onion, coarsely chopped
1 (28 oz.) can tomatoes in puree
1 (8 oz.) jar medium-hot picante sauce
1 beef bouillon cube
1 tsp. cumin
1/2 tsp. dried oregano
1 (16 oz.) box lasagna noodles
1 (3 1/2 oz.) can pitted olives, drained
1 (15 or 19 oz.) can garbanzo beans
1 (15 to 19 oz.) can pinto beans
2 (8 oz.) pkg. Monterey Jack cheese, shredded
1 (8 oz.) container sour cream

Directions

1

In a 12-inch skillet over high heat, cook zucchini, peppers and onion until tender and lightly
2

browned (10 minutes).
3

Spoon 1/2 mix into a bowl and reserve.
4

Into vegetables in skillet, stir tomatoes in puree, picante sauce, bouillon, cumin and oregano. Heat to boiling, stirring to break up tomatoes.
5

Reduce heat to low, simmer, uncovered, 30 minutes, until slightly thickened.