Very Veggie Lasagna

• 2 medium carrots, julienned
• 1 medium zucchini, cut into 1/4 inch slices
• 1 summer squash, cut into 1/4 inch slices
• 1 medium onion, sliced
• 1 cup broccoli floret
• 1/2 cup sliced celery
• 1/2 cup sweet red pepper, julienned
• 1/2 cup green pepper, 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

1. Stir fry the vegetables, garlic and salt in oil till crisp tender.
2. Spread 3/4 cup spaghetti sauce in a greased 13"x9" baking dish.
3. Arrange 7 noodles over sauce, overlapping as needed.
4. Layer with half of veggies, spaghetti sauce and cheese.
5. Repeat layers.
6. Cover and bake at 350u0b0F for 60-65 minutes or until bubbly.
7. Let stand 15 minutes before cutting.
8. Delicious!

carrots, zucchini, summer, onion, broccoli floret, celery, sweet red pepper, green pepper, garlic, salt, vegetable oil, spaghetti sauce, lasagna noodles, mozzarella cheese

Taken from www.food.com/recipe/very-veggie-lasagna-25181 (may not work)