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Very Veggie Lasagna

Very Veggie Lasagna
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
12 ServingsPrep: 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
  • 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 (16 ounces) shredded part-skim mozzarella cheese

Directions

  • In a large skillet, stir-fry vegetables and salt in oil until
  • crisp-tender. Add garlic; cook 1 minute longer.
  • 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.
© Taste of Home 2013

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Very Veggie Lasagna (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013