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Very Veggie Lasagna Recipe

Photo by: Taste of Home

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I concocted this quick and easy recipe to use up some of the abundant fresh produce from my garden. When I made a batch to share at a church potluck, I received lots of compliments. -Bernice Baldwin, Glennie, Michigan

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12 Servings
Prep: 40 min. Bake: 1 hour + standing

Ingredients

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
2 garlic cloves, minced
1/2 to 1 teaspoon salt
2 tablespoons canola oil
1 jar (28 ounces) spaghetti sauce
14 lasagna noodles, cooked and drained
4 cups (16 ounces) shredded part-skim mozzarella cheese

Directions

In a large skillet, stir-fry the vegetables, garlic and salt in oil until crisp-tender.
Spread 3/4 cup spaghetti sauce in the greased 13-in. x 9-in. baking dish. Arrange seven noodles over sauce, overlapping as needed. Layer with half of the vegetables, spaghetti sauce and cheese. Repeat layers.
Cover and bake at 350° for 60-65 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.

Nutrition Facts: 1 serving (1 piece) equals 295 calories, 11 g fat (5 g saturated fat), 23 mg cholesterol, 617 mg sodium, 34 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable, 1 reduced-fat milk.

Very Veggie Lasagna published in Taste of Home April/May 2000, p25

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