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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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Kaylene'S Vegetarian Lasagna Recipe