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Very Veggie Lasagna




Source of Recipe


Penny


List of Ingredients




2 medium carrots -- julienned
1 medium zucchini -- cut 1/4 inch thick
1 summer squash -- cut 1/4 inch thick
1 medium onion -- sliced
1 cup broccoli florets
1/2 cup sliced celery
1/2 cup sweet red pepper -- julienned
1/2 cup green pepper -- julienned
2 cloves garlic -- minced
1 teaspoon salt
2 tablespoons vegetable oil
1 jar (28 ounce) spaghetti sauce
14 lasagna noodles -- cooked and drained
4 cups mozzarella cheese -- shredded



Recipe



In a large skillet, stir-fry the vegetables, garlic and salt in oil
until crisp-tender. Spread 3/4 cup spaghetti sauce in a greased
13x9x2-inch baking dish. Arrange seven noodles over sauce,
overlapping as needed. Layer with half of the vegetables, spaghetti
sauce and cheese. Repeat layers. Cover and bake at 350 degrees for
60-65 minutes or until bubbly. Let stand for 15 minutes before
cutting.