Week 2, Madesu – A Delicious Congolese Dish and Vegetarian Lasagna

Madesu – a delicious Congolese dish


2 cans of cannellini beans with their liquid

¼ tsp. of garlic powder

½ tsp of onion powder

2 bay leaves

2 Tbsp. of olive oil

1 onion chopped

1 leek, white part only, chopped

4 cloves garlic minced

1 can diced tomatoes and their liquid

1 tsp of chili paste (more to taste)

2 Tbsp of tomato paste

¼ tsp of coriander

2 vegetable stock cubes or 2 Tbsp. of Vegetable Better than Bullion


  1. In a medium size pan heat 2 cans of cannellini beans with ¼ tsp. of garlic powder, ½ tsp. of onion powder and 2 bay leaves for about 30 min.
  2. In a saute’ pan heat 2 Tbsp. of olive oil.
  3. Saute’ onion for about 2 min. then add chopped leek and cook about 3 min. until onion and leek are tender.
  4. Add garlic and saute about 1 min.  Don’t let garlic brown.
  5. Add 1 can diced tomatoes and 1 tsp of chilli paste and 2 Tbsp. of tomato paste and simmer on low for 20 min.
  6. Add a pinch of nutmeg, ¼ tsp of coriander and 2 vegetable stock cubes or 2 Tbsp of Better Than Bullion concentrate.
  7. Combine the sauce with the beans along with ¼ cup of water and simmer for about 20 min. until sauce thinkens.
  8. Serve with brown rice and/or baked sweet potatoes.



One package of no boil lasagna noodles

3 Tablespoons olive oil

1 large onion

1 lb. cremini mushrooms chopped

1 cup chopped carrots

4 garlic cloves minced

2 teaspoons oregano

2 jars of spaghetti sauce

1 16 oz. package of shredded mozzarella cheese

1 15 oz. container of ricotta cheese

¾ cup grated Parmesan cheese

½ cup chopped parsley

3 eggs

Salt and pepper to taste


  1. Preheat oven to 375.
  2. Heat 3 Tablespoons of olive oil over medium heat in skillet
  3. Sprinkle onions and mushrooms with salt and sauté on medium heat until mushrooms have given off most of their moisture.
  4. Add oregano and minced garlic to onion mixture and cook for about a minute. Don’t let garlic brown.
  5. Add shredded carrots and one jar of spaghetti sauce and a can of diced tomatoes to onion mixture.
  6. Set aside ¼ cup of mozzarella and ¼ cup of parmesan to spread on top of lasagna
  7. Whisk eggs then add remaining cheeses, parsley and 1 tsp of salt and stir.
  8. Spread 1 ½ cups of sauce with onion mixture in bottom of 9 X 12 baking dish.
  9. Cover with lasagna noodles
  10. Spoon 1 ½ cups of sauce on top
  11. Spread 1/3 the cheese mixture over the noodles
  12. Repeat noodles, sauce and cheese layers 2 more times
  13. Top with another layer of noodles and pour remaining sauce over noodles
  14. Sprinkle reserved mozzarella and parmesan over top
  15. Loosely cover with parchment paper then foil
  16. Bake on a rimmed baking sheet 40 minutes
  17. Uncover and bake an additional 10 minutes
  18. Remove from oven and let stand 15-20 minutes and serve