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 C. broccoli florets
1/2 C. sliced celery
1/2 c. julienned sweet red pepper
2 garlic cloves, minced
1 tsp. salt
2 Tbsp vegetable oil
1 jar (28 oz) spaghetti sauce
14 lasagna noodles, cooked and drained
4 C. (16 oz) shredded mozzarella cheese
In a large skillet, stir-fry the vegetables, garlic and salt in oil until crisp-tender. Spread 3/4 C. spaghetti sauce in a greased 13in x 9in x 2 in baking dish. Arrange seven noodles over sauce, overlapping as needed. Layer with half of the beggies, spaghetti sauce and cheese. Repeat layers. Cover and bake at 350 degrees for 60-65 minutes or until bubbly. Let stand for 15 mknutes before cutting.
From April/May 2000 issue of Taste of Home magazine.