My Favorite Lasagna, from Jane Brody's Good Food Book

One of the things I like best about this dish is being able to add vegetable: spinach, zucchini, or what have you.

Ingredients - Bean sauce
1 T olive oil
2 tsp minced garlic
1 small onion, finely chopped
2 c beans dark red kidney beans, drained (if canned) and coarsely chopped
1 container Pomi
1 8-oz can tomato sauce
1 tsp oregano
1 tsp basil
freshly ground black pepper to taste

also
¾ pound lasagna noodles (no need to precook)
2 c part-skim ricotta
8 oz shredded mozzarella (or thinly sliced)
¼-½ c shredded parmesan (or 3 cheese Italian blend, my favorite)

1. Prepare the sauce by heating the oil in a medium sauce pan, then sautéing onion and garlic for a minute. Add chopped beans. Cook, stirring, for several minutes. Add tomato sauce and Pomi, oregano, basil and pepper. Bring to boil, then simmer for 5 minutes.
2. Spread thin layer of sauce over bottom of 9x13 pan.
Layer as follows:
⅓ of noodles (don't overlap)
½ of ricotta, mozzarella (any veggies you want to add) and ⅓ remaining sauce
Repeat.
Last layer is noodles, ⅓ of sauce, parmesan.
3. Bake at 350 F covered tightly with foil for 1 hour or until pasta is cooked. If too much liquid remains, bake an additional 10-15  minutes uncovered.

Serves 8.