Vegetarian Recipes: Veggie Lasagna

Veggie Lasagna

2 medium carrots, julienned
2 medium zucchini, cut into 1/4" slices
or 1 summer squash and 1 zucchini
1 medium onion, sliced
1 cup broccoli florets
1/2 cup julienned green pepper
1/2 cup julieened red pepper
2 garlic cloves, minced
1 tsp sea salt
2 Tbs olive oil
1 jar (28 ounces) spaghetti sauce
14 lasagna noodles, cooked and drained (I usually use fewer noodles) 2 cups (8 ounces) shredded mozzarella cheese

In a large skillet, stir-fry the vegetables, garlic and sea salt in oil until crisp-tender. Spread 3/4 cup spaghetti sauce in a greased 13x9 baking dish. Arrange with

half of the noodles (can overlap) half of the vegetables 3/4 cup spaghetti sauce half of the cheese

Repeat layers.

Cover and bake at 350 for 60-65 mins or until bubbly. Let stand for 15 mins before cutting. 12 servings.

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