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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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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 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 (16 ounces) shredded part-skim mozzarella cheese |
Directions:
1. In a large skillet, stir-fry vegetables and salt in oil until crisp-tender. Add garlic; cook 1 minute longer.
2. Spread 3/4 cup spaghetti sauce in the greased 13-in. x 9-in. baking dish. Arrange seven noodles over sauce, overlapping as needed. Layer with half of the vegetables, spaghetti sauce and cheese. Repeat layers.
3. Cover and bake at 350° for 60-65 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.
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