LENTEN LASAGNE
Lasagna recipe that is perfect for meat free Mondays or Fridays during lent
- ½ cup chopped onion
- 2 medium cloves garlic (minced)
- 1 teaspoon oregano (crushed)
- 2 tablespoons butter or margarine
- 2 cans (10 ¾ ounces each Campbell’s Tomato Soup)
- ¼ cup water
- 8 ounces lasagne noodles (cooked and drained)
- 8 ounces Mozzarella cheese (sliced)
- 1 pint cottage or ricotta cheese .
- ¼ cup grated Parmesan cheese
- In saucepan, cook onion with seasonings in butter
- until tender; add soup, water.
- In shallow baking dish (12″x8″x2″), arrange three.alternate layers of noodles, Mozzarella cheese, cottage cheese, sauce, and Parmesan cheese.
- Bake at 350°F. for 30 minutes.
- 4 to 6 servings.
Printer Friendly copies:
- LENTEN LASAGNE 3×5 card
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