Veggie Lasagna

• 3 medium carrots, julienned
• 1 medium zucchini, cut into 1/4-inch slices
• 1 yellow squash, cut into 1/4-inch slices
• 1 medium onion, sliced
• 1 c. broccoli florets
• 1/2 c. sliced celery
• 1/2 c. sweet red pepper, julienned
• 1/2 c. green pepper, julienned
• 2 cloves garlic, minced
• 1 tsp. salt
• 2 Tbsp. vegetable oil
• 1 (28 oz.) jar spaghetti sauce
• 14 lasagna noodles, cooked and drained
• 4 c. (16 oz.) shredded Mozzarella cheese

1. In a large skillet, stir-fry vegetables, garlic and salt in oil until crisp-tender. Spread 3/4 cup spaghetti sauce in a greased 13 x 9-inch baking dish. Arrange 7 noodles over sauce. Layer with half the vegetables, sauce and cheese. Repeat layers. Cover and bake at 350u0b0 for 60 to 65 minutes or until bubbly.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=144270 (may not work)