Title: Lasagna 10
Categories: Pasta Casserole
Yield: 4 Servings
| 1 | c | Chopped onions |
| 1 | c | Sliced mushrooms |
| 1/2 | c | Diced green peppers |
| 1 | tb | Parsley flakes |
| 1/2 | ts | Each basil, oregano, chili powder |
| 5 | oz | Mozzarella cheese |
| 1 | | Garlic clove, minced |
| 1 | c | Chopped carrots |
| 3 | c | Tomatoes |
| 1/4 | ts | Dried rosemary |
| 3 | oz | Grated Romano cheese |
| 1 1/3 | c | Cottage cheese |
Saute onions, garlic, mushrooms, carrots, and peppers until soft. Add
tomatoes, parsley, basil, oregano, chili powder, rosemary, and pepper.
Simmer 15 minutes. Mix together the 3 cheeses. Starting with sauce, layer
with 8 cooked lasagna noodles and cheese in an 8 x 12 inch casserole. Bake
at 375 degrees for 30 minutes.