Recipe for Very Veggie Lasagna

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Yield:

Ingredients:

Amount	Ingredient
2 med	carrots -- julienned
1 med	zucchini -- cut 1/4 inch thick
1 x	summer squash -- cut 1/4 inch thick
1 med	onion -- sliced
1 cup	broccoli florets
1/2 cup	sliced celery
1/2 cup	sweet red pepper -- julienned
1/2 cup	green pepper -- julienned
2 x	cloves garlic -- minced
1 tsp	salt
2 tbl	vegetable oil
1 jar	(28 ounce) spaghetti sauce
14 x	lasagna noodles -- cooked and drained

Instructions:

Instructions: In a large skillet, stir-fry the vegetables, garlic and salt in oil until crisp-tender. Spread 3/4 cup spaghetti sauce in a greased 13x9x2-inch baking dish. 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 degrees for 60-65 minutes or until bubbly. Let stand for 15 minutes before cutting.

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