Thursday, August 13, 2009

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.

No comments:

Post a Comment