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Very Veggie Lasagna Recipe

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This recipe for Very Veggie Lasagna, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Taste of Home
Category:
Category:
Ingredients:  
Ingredients:  
2 medium carrots, julienned
1 medium zucchini, cut into 1/4 in. slices
1 yellow summer squash, cut into 1/4 in. slices
1 medium onion, sliced
1 c. broccoli florets
1/2 c. sliced celery
1/2 c. julienned sweet red pepper
1/2 c. julienned green pepper
2 garlic cloves, minced
1 tsp. salt
2 tbsp. vegetable oil
1 jar (28 oz.) spaghetti sauce
14 lasagna noodles, cooked and drained
4 c. shredded mozzarella cheese
Directions:
Directions:
In a large skillet, stir fry the vegetables, garlic and salt in oil until crisp-tender. Spread 3/4 c. spaghetti sauce in a greased 9 x 13 in. pan. Arrange seven noodles over sauce, overlapping as needed. Layer with half of the vegetables, spaghetti sauce and cheese. Repeat layers. Cover and bake at 350º for 60 - 65 min. or until bubbly. Let stand for 15 min. before cutting.

 

 

 

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