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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

  • 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

Directions

  • 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 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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