"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Taste of Home


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

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 350 for 60 - 65 min. or until bubbly. Let stand for 15 min. before cutting.




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