“Excellent! My favorite lasagna recipe! You can use any vegetables you want. Try this one! I use a little more sauce than is called for-about a jar and a half jar.”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 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
  • 12 cup sliced celery
  • 12 cup sweet red pepper, julienned
  • 12 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

Directions

  1. Stir fry the vegetables, garlic and salt in oil till crisp tender.
  2. Spread 3/4 cup spaghetti sauce in a greased 13"x9" baking dish.
  3. Arrange 7 noodles over sauce, overlapping as needed.
  4. Layer with half of veggies, spaghetti sauce and cheese.
  5. Repeat layers.
  6. Cover and bake at 350°F for 60-65 minutes or until bubbly.
  7. Let stand 15 minutes before cutting.
  8. Delicious!

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