VERY VEGGIE LASAGNA

Very Veggie Lasagna image

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

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 14

Previous Next

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

Steps:

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 13x9-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.

Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 617mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges