Very Veggie Lasagna

From Shirley Paoule

2 medium carrots, julienned

1 med zucchini, cut into 1/4" slices

1 med onion, sliced

1 c broccoli florets

1/2 c sliced celery

1/2 c julienned sweet red pepper

1/2 c juliened green pepper

2 garlic cloves, minced

1 tsp salt

2 Tbsp vegetable oil

1 jar (28 oz) spaghetti sauce

14 lasagna noodles, cooked and ddrained

4 c (16oz) shredded moxxarella 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 9x13. 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. Serves 12.