Nacho Chip Lasagna Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large bowl, cream together the cream cheese, mozzarella cheese, Cheddar cheese, marinated artichoke hearts, mozzarella cheese, and 5 ounces of the mozzarella cheese. Place half of the mixture in a 9x13 inch baking dish and spoon half of the remainder on top.

In a medium bowl, combine the remaining 5 ounces of mozzarella cheese, half of the remaining cheese mixture, artichoke hearts, 1 can mushrooms, and 1 can celery. Pour over pasta and sprinkle with remaining cheese mixture.

In a large saucepan over medium heat, combine 1/2 cup cauliflower noodles, mushrooms, artichoke hearts, 4 ounces mozzarella cheese, 2 ounces shredded mozzarella cheese, 2 cans sliced mushrooms, 1 can celery, 2 cans mushrooms, and 1 can onion. Bring to a boil. Reduce heat to low and cook, stirring occasionally, for 5 to 6 minutes or until vegetables are tender.

In a large saucepan over medium heat, combine pasta mixture, artichoke hearts, 1 can tomatoes with red wine, 1 can sliced mushrooms, 1 can small onion, 1 can sliced mushrooms, 1 can tomato paste, raisins, oranges, lemon juice, 1/2 cup olive oil, 1 teaspoon Italian seasoning, Italian salt, black pepper, and 1/2 teaspoon dried oregano.

Stir mixture into the baked mixture in the pan. Pour sauce over pasta mixture and sprinkle with remaining cheese mixture.

Bake in preheated oven for 30 minutes.