Ingredients:
2 medium carrots, julienned
1 medium zucchini, cut into 1/4 inch slices
1 summer squash, cut into 1/4 inch slices
1 medium onions, sliced
1 cup broccoli florets
1/2 cup sliced celery
1/2 cup sweet red peppers, julienned
1/2 cup green peppers, julienned
2 garlic cloves, minced
1 teaspoon salt
2 tablespoons vegetable oil ( I use olive oil)
28 -56 ounces spaghetti sauce ( 1-2 28 oz. jars)
14 lasagna noodles, cooked and drained
4 cups shredded mozzarella cheese
Directions:
Stir fry the vegetables, garlic and salt in oil till crisp tender.
Spread 3/4 cup spaghetti sauce in a greased 13″x9″ baking dish.
Arrange 7 noodles over sauce, overlapping as needed.
Layer with half of veggies, spaghetti sauce and cheese.
Repeat layers.
Cover and bake at 350 F for 60-65 minutes or until bubbly.
Let stand 15 minutes before cutting.
Delicious!
Servings: 12
Time preparation: 15 min.
Time total: 75 min.