Vegetable Lasagne

• lasagne noodles
• 6 to 8 oz. frozen sliced zucchini
• 6 to 8 oz. frozen chopped broccoli
• 6 to 8 oz. frozen sliced carrots
• 6 to 8 oz. frozen chopped cauliflower
• celery stalk, chopped
• garlic clove, chopped
• small onion, chopped
• small sweet pepper, chopped
• salt (or garlic salt)
• pepper to taste
• sliced cheese, Monterey Jack or Mozzarella
• cubed tofu (if desired)
• 1/2 jar spaghetti sauce

1. Bring to boil in water first 5 ingredients.
2. When noodles are done drain off water.
3. Remove noodles to a separate container. Into vegetable mixture add next 6 ingredients, mix well with spaghetti sauce.
4. Layer vegetable mixture in a large casserole bowl with noodles and cheese.
5. Casserole must end with cheese on top.
6. Bake at 375u0b0 until cheese starts to brown.

noodles, zucchini, broccoli, carrots, cauliflower, celery stalk, garlic, onion, sweet pepper, salt, pepper, mozzarella, spaghetti sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=380411 (may not work)