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Very Veggie Lasagna Recipe

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This recipe for Very Veggie Lasagna is from The McGlown 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium carrots, julienne
1 medium zucchini, cut into 1/4" slices
1 yellow summer squash, cut into 1/4" slices
1 medium onion, sliced
1 cup broccoli florets
1/2 cup sliced celery
1/2 cup julienne sweet red pepper
1/2 cup julienne sweet green pepper
2 garlic cloves, minced
1 teaspoon salt
2 tablespoon vegetable oil
1 jar (28 oz) spaghetti sauce
14 lasagna noodles, cooked drained
4 cups (16 oz) shredded Mozzarella cheese
Directions:
Directions:
In a large skillet stir fry the vegetables, garlic and salt in oil util crisp tender. Spread 3/4 cup spaghetti sauce on a greased 13x9 baking dish. Arrange 7 noodles over sauce, overlapping noodles as needed. Layer with half of the vegetables, spaghetti sauce and cheese. Repeat layers. Cover and bake at 350º for 60-65 minutes or until bubbly. Let stand for 15 minutes before cutting.
Number Of Servings:
Number Of Servings:
12

 

 

 

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