| Ingredients:
2 Carrots, medium, julienned
1 Zucchini, medium cut into ¼” slices
1 Squash, yellow summer, cut into ¼” slices
1 Onion, medium, sliced
1 cup Broccoli florets
½ cup Celery, sliced
½ cup Pepper, sweet red, julienned
½ cup Pepper, green, julienned
2 cloves Garlic, minced
1 teaspoon Salt
2 tablespoons Vegetable oil
1 jar (28 Oz.) Spaghetti sauce
14 noodles Lasagna, cooked and drained
4 cups (16Oz.) Mozzarella cheese, shredded |
| Instructions:
In a large skillet, stir-fry the vegetables, garlic and salt in oil until crisp-tender. Spread ¾ cup spaghetti sauce in a greased 13x9x2” baking dish. Arrange seven noodles over sauce, overlapping as needed. Layer the half of the vegetables, spaghetti sauce and cheese. Repeat layers. Cover and bake at 350ยบ for 60-65 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield:12 servings. |
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