1 med. onion, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
4-5 carrots, grated (1 c.)
4-5 lg. tomatoes with juice, chopped (4 c.)
1 (14 1/2 oz.) can Italian style seasoned tomatoes
3 bay leaves
1 tsp. lite salt
1/2 tsp. pepper
3/4 c. bread crumbs
3/4 c. wheat germ
4 lg. cucumbers
1 tbsp. butter
3 oz. low fat cheese, grated

Chop onion, garlic, green pepper, carrots and tomatoes.

Add canned tomatoes, bay leaves, salt and pepper. Simmer mixture for 20 minutes; remove bay leaves.

Mix bread crumbs and wheat germ; spread on bottom of greased 9"x12" casserole dish.

Peel and slice 1/8" thick cucumbers. Lightly salt cucumber slices. Layer cucumber slices and tomato mixture, making 2 layers and ending with tomato sauce. Bake in a preheated 350°F oven for 40-45 minutes.