Amount Ingredient
1 Cup(s) *golden tepary beans, rinsed and soaked
2-3 Cup(s) vegetable stock
1 1/2 Tablespoon(s) tblsp olive oil
1 Teaspoon(s) fennel seeds
2 zucchini, sliced
8 Ounce(s) lasagna noodles, cooked
2 Ounce(s) fresh basil
2 Large onions chopped
32 Ounce(s) seasoned tomato sauce
4 Clove(s) garlic
1/2-1 Cup(s) grated mozzarella

Directions:

In a medium sauce pan combine the tepary beans, stock and fennel seeds. Bring to a boil and then cover and reduce the heat. Simmer until the beans are tender and the liquid is almost absorbed. Mash the beans and add the tomato sauce. In a large skillet cook the onions and garlic in olive oil for five minutes. Add the zucchini and cook 5-6 minutes. Spread a small amount of sauce on the bottom of a 9 x 13 x 2 inch baking pan. Place a single layer of lasagne noodles on top of the sauce. Spread half of the zucchini-onion mixture on top of the noodles. Pour half of the lentil-tomato mixture on top of the vegetables; place another layer of lasagne noodles and repeat the process. Cover the top with shredded cheese. Bake at 350 for about 30 minutes.