Cooperative Elevator Beans

Bean and Veggie Lasagna

Chef: Chris Gettel - Marketing Department - Pigeon, MI

3 cups cooked CO-OP ELEVTOR® dry Navy Beans
2 Tbs. butter
2 Tbs. flour
1 qt. white milk divided
1 cup broccoli
14 oz. can diced tomatoes
3 cups shredded Mozzarella cheese
12 oz. lasagna noodles, uncooked
1 ½ cups of cottage cheese
½ cup Parmesan cheese
½ tsp. salt
¼ tsp. pepper

Melt butter in pan, stir in flour, add 2 cups milk – cook over medium heat until thick. Mix beans, broccoli, remaining 2 cups milk,, sauce mixture, salt and pepper mix well. Grease bottom of 13x9 pan place 1/3 of the noodles and ¼ of bean mixture, cottage cheese, and mozzarella cheese. Repeat layers 3 times. Top with parmesan cheese and cover pan and bake 375 degrees 1 to 1 ¼ hours until noodles are booked. Remove cover and bake 10 minutes or until top browns.

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