Vegetable Lasagne

I probably should have posted this a month or two ago when fresh produce was still everywhere.  But that's okay, its always in season in the grocery store.  :)    I love how simple this recipe is.  Other than cutting up the vegetables, it comes together in a flash.  This fit perfectly in to our one day a week "meatless meal".  This is so full of vegetables you won't even miss the meat!

I do have to apologize to those who follow both my blogs.  For the next little while they will have some of the same recipes.  I'm still cooking everything in my dutch ovens until the end of the year, you're just getting the kitchen instructions on this blog.  :)  But never fear, there will be new recipes and tips every week that you won't find at Dutch Oven Madness, so stick with me!

Vegetable Lasagna
Serves 10-12

2 medium carrots,  thinly sliced
1 yellow summer squash, cut into 1/4" slices
1 medium onion, sliced
1 cup broccoli florets
1/2 cup chopped red pepper
1 medium zucchini, cut into 1/4" slices
1/2 cup sliced celery
1/2 cup chopped green pepper
2 cloves minced garlic
1 tsp. salt
2 Tbs. vegetable oil
1 (29 oz.) jar spaghetti sauce
8-10 lasagna noodles
2-3 cups shredded mozzarella

In a large skillet, stir fry the vegetables, garlic and salt in oil until crisp-tender.  Spread 3/4 cup of sauce into the bottom of a 9 x 13 baking pan.  Arrange half of the noodles over the sauce.  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 15 minutes before cutting.

Source:  A Mommy's original recipe