* Exported from MasterCook *
Very Veggie Lasagna
Recipe By :Taste of Home, April/May 2000
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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 broccoli florets
1/2 cup sliced celery
1/2 cup julienned sweet red pepper
1/2 cup julienned green pepper
2 garlic cloves -- minced
1 teaspoon salt
2 tablespoons vegetable oil
28 ounces spaghetti sauce
14 lasagna noodles -- cooked and drained
4 cups shredded mozzarella cheese
In a large skillet, stir-fry the vegetables, garlic and salt in oil
until crisp-tender.
Spread 3/4 cup spaghetti sauce in a greased 13" x 9" x 2" baking
dish. 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°F for 50-65 minutes or until bubbly.
Let stand for 15 minutes before cutting.
Contributed to the FareShare Gazette by Mllagers; 9 June 2002.
www.fareshare.net
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Per Serving (excluding unknown items): 595 Calories; 16g Fat (24.9%
calories from fat); 23g Protein; 89g Carbohydrate; 6g Dietary Fiber;
34mg Cholesterol; 681mg Sodium. Exchanges: 5 Grain(Starch); 1 Lean
Meat; 2 1/2 Vegetable; 2 1/2 Fat.
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