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Kaylene'S Vegetarian Lasagna

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  Canned tomato sauce 30 Ounce
  Onion 1 Medium, chopped
  Mushrooms 4 Ounce, sliced
  Green pepper 1⁄2 , chopped
  Cracked wheat 1⁄2 Cup (8 tbs)
  Bay leaves 2
  Oregano 1⁄2 Teaspoon
  Cumin 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Garlic powder 1 Teaspoon
  Mozzarella cheese 1⁄2 Pound
  Cheddar cheese 1⁄2 Pound
  Lasagna noodles 8 Ounce
  Cottage cheese 1 1⁄2 Cup (24 tbs)

In a 2 quart saucepan, combine tomato sauce, onion, mushrooms, green pepper, cracked wheat, bay leaves, oregano, cumin, pepper, and garlic powder.
Simmer 30 minutes.
Shred mozzarella and Cheddar cheeses.
In a 9 x 13 inch baking dish, layer one fourth of the sauce, half of the uncooked noodles, half of the cottage cheese, another fourth of the sauce, and half of the mozzarella and Cheddar cheeses.
Repeat layers.
Bake in a 350°F.
Oven for 45 minutes or until lasagna is bubbly and noodles are cooked.
Remove from oven, and let stand for 10 minutes before cutting.
NOTE: Noodles may be precooked.
Reduce baking time to 30 minutes.

Recipe Summary

Main Dish

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 414 Calories from Fat 157

% Daily Value*

Total Fat 18 g27.4%

Saturated Fat 10.2 g51.1%

Trans Fat 0 g

Cholesterol 56.4 mg18.8%

Sodium 1058 mg44.1%

Total Carbohydrates 40 g13.4%

Dietary Fiber 5.4 g21.5%

Sugars 8.8 g

Protein 26 g51.9%

Vitamin A 20.9% Vitamin C 29.3%

Calcium 42.1% Iron 15.7%

*Based on a 2000 Calorie diet


Kaylene'S Vegetarian Lasagna Recipe