Ingredients
2 medium carrots, julienned1 medium zucchini, cut into 1/4-inch slices1 yellow summer squash, cut into 1/4-inch slices1 medium onion, sliced1 cup fresh broccoli florets1/2 cup sliced celery1/2 cup julienned sweet red pepper1/2 cup julienned green pepper1/2 to 1 teaspoon salt2 tablespoons canola oil2 garlic cloves, minced3-1/2 cups spaghetti sauce14 lasagna noodles, cooked and drained4 cups shredded part-skim mozzarella cheese
Preparation
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.
