Taste of Home
Very Veggie Lasagna
TOTAL TIME: Prep: 40 min. Bake: 1 hour + standing
YIELD: 12 servings.
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
Ingredients
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2 medium carrots, julienned
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1 medium zucchini, cut into 1/4-inch slices
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1 yellow summer squash, cut into 1/4-inch slices
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1 medium onion, sliced
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1 cup fresh broccoli florets
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1/2 cup sliced celery
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1/2 cup julienned sweet red pepper
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1/2 cup julienned green pepper
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1/2 to 1 teaspoon salt
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2 tablespoons canola oil
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2 garlic cloves, minced
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3-1/2 cups spaghetti sauce
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14 lasagna noodles, cooked and drained
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4 cups shredded part-skim mozzarella cheese
Directions
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1.
In a large skillet, stir-fry vegetables and salt in oil until crisp-tender. Add garlic; cook 1 minute longer.
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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.
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3.
Cover and bake at 350° for 60-65 minutes or until bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts
1 piece: 295 calories, 11g fat (5g saturated fat), 23mg cholesterol, 617mg sodium, 34g carbohydrate (9g sugars, 3g fiber), 16g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable, 1 reduced-fat milk.
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