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FareShare Gazette Recipes -- June 2002 - V's

 

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Very Veggie Lasagna

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                       * 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
--------  ------------  --------------------------------
  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 350F 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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