Very Veggie Lasagna

Name: Very Veggie Lasagna
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Ingredients: 2 medium carrots (julienned); 1 medium zucchini (cut into 1/4-inch slices); 1 yellow summer squash (cut into 1/4-inch slices); 1 medium onion (sliced); 1 cup fresh broccoli florets; 1/2 cup celery (sliced); 1/2 cup sweet red pepper (julienned); 1/2 cup green pepper (julienned); 2 garlic cloves (minced); 1/2 to 1 teaspoon salt; 2 tablespoons vegetable oil; 1 jar (28 ounces) spaghetti sauce; 14 lasagna noodles (cooked and drained); 4 cups (16 ounces) shredded part-skim mozzarella cheese

This vegetarian lasagna is loaded with garden vegetables, making it perfect for sharing with a fresh, light flavor.

1h 45m

Easy

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Ingredients

carrots (julienned) 2 medium

zucchini (cut into 1/4-inch slices) 1 medium

yellow summer squash (cut into 1/4-inch slices) 1

onion (sliced) 1 medium

fresh broccoli florets 1 cup

celery (sliced) 1/2 cup

sweet red pepper (julienned) 1/2 cup

green pepper (julienned) 1/2 cup

garlic cloves (minced) 2

salt 1/2 to 1 teaspoon

vegetable oil 2 tablespoons

spaghetti sauce 1 jar (28 ounces)

lasagna noodles (cooked and drained) 14

shredded part-skim mozzarella cheese 4 cups (16 ounces)

Instructions

Step 1

In a large skillet, sauté the vegetables, garlic, and salt in oil until the vegetables are crisp-tender.

Step 2

Spread 3/4 cup of the spaghetti sauce in a greased 13x9x2-inch baking dish. Top with seven lasagna noodles (overlapping if necessary). Top with half of the vegetables, spaghetti sauce, and cheese. Repeat the layers.