Name: Very Veggie Lasagna
Yield: 4 servings
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

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

Very Veggie Lasagna

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