Very veggie lasagna is a quick and easy recipe to use up some of the abundant fresh produce from my garden. When I made a batch to share at a church potluck, I received lots of compliments. From Bernice Baldwin of Glennie Michigan.

Ingredients 

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 fresh broccoli florets

1/2 cup sliced celery

1/2 cup julienned sweet red pepper

1/2 cup julienned green pepper

2 garlic cloves, minced

1/2 to 1 teaspoon salt

2 tablespoons vegetable oil

1 jar (28 ounces) spaghetti sauce

14 lasagna noodles, cooked and drained

4 cups (16 ounces) shredded part-skim

mozzarella cheese

Method

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

Spread 3/4 cup spaghetti sauce in the greased 13-in. x 9-in. x 2-in. 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° for 60-65 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.