Very Veggie Lasagna

More often than not Veggie Lasagna means white sauce. That is why this recipe is unique, it has red sauce.  There is no meat and lots of vegetables (read, lots of chopping!). It is well worth the work. I suggest chopping the veggies one night and doing the rest the next night unless you have endless amount of time on your hands and then you can do it all at once.

2 medium carrots julienned
1 medium zucchini, sliced
1 yellow squash, sliced
1 medium onion, sliced
1 cup broccoli florets
1/2 cup julienned red pepper
1/2 cup julienned green pepper
2 garlic cloves, minced
1 tsp salt
2 tbsp olive oil
1 jar (28oz) spaghetti sauce (I use Prego traditional)
14 lasagna noodles, cooked and drained
4 cups (16 oz) mozzarella cheese


In a large skillet, stir fry the veggies, garlic and salt in oil until  crisp tender.

Spread 3/4 cup spaghetti sauce in a greased 13x9x2  baking dish. Arrange seven noodles over sauce, overlapping as needed.  Layer with half the veggies, 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.

But let's not forget the most important part, the Le Creuset baking dish.