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Very Veggie Lasagna Recipe

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This recipe for Very Veggie Lasagna, by , is from The McGlown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deidrea McGlown

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 350 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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