Very Veggie Lasagna

• 2 medium carrots, julienned
• 1 medium zucchini, cut into 1/4-inch slices
• 1 yellow summer squash, cut into 1/4-inch slices
• 1 medium onion, sliced
• 1 cup fresh broccoli florets
• 1/2 cup sliced celery
• 1/2 cup julienned sweet red pepper
• 1/2 cup julienned green pepper
• 1/2 to 1 teaspoon salt
• 2 tablespoons canola oil
• 2 garlic cloves, minced
• 3-1/2 cups spaghetti sauce
• 14 lasagna noodles, cooked and drained
• 4 cups shredded part-skim mozzarella cheese

1. In a large skillet, stir-fry vegetables and salt in oil until crisp-tender. Add garlic; cook 1 minute longer.
2. Spread 3/4 cup spaghetti sauce in the greased 13x9-in. baking dish. Arrange seven noodles over sauce, overlapping as needed. Layer with half of the vegetables, spaghetti sauce and cheese. Repeat layers.
3. Cover and bake at 350u0b0 for 60-65 minutes or until bubbly. Let stand for 15 minutes before cutting.

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

Taken from www.tasteofhome.com/recipes/very-veggie-lasagna/ (may not work)