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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Excellent! My favorite lasagna recipe! You can use any vegetables you want. Try this one! I use a little more sauce than is called for-about a jar and a half jar. Ingredients:
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 |
Directions:
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 350°F for 60-65 minutes or until bubbly.
7. Let stand 15 minutes before cutting.
8. Delicious!
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