Here is a recipe I picked up years ago that is an original recipe by Bernice Baldwin and featured in Taste of Home magazine. It has A LOT of veggies in it so it’s a great way to use up an abundance of produce from your garden, and to enjoy your lasagna without all that guilt.
Very Veggie Lasagna
2 medium carrots, julienned
1 medium zucchini, cut into 1/4 inch slices
1 summer squash, cut into 1/4 inch slices
1 onion, sliced
1 c. broccoli florets
1/2 c. sliced celery
1/2 c. red pepper, julienned
1/2 c. green pepper, julienned
2 garlic cloves, minced
1 t. salt
2 Tbsp. oil
1 jar *spaghetti sauce
14 lasagna noodles, cooked and drained
4 c. (16 oz bag) shredded mozzarella cheese
In a large skillet, stir-fry the vegetables, garlic and salt in oil until crisp-tender. Spread 3/4 c. spaghetti sauce in a greased 9 x 13 inch 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 1 hour or until bubbly. Let stand for 15 minutes before cutting. Yields 12 servings.
*Roberta’s note: For the spaghetti sauce, I like to use Ragu tomato, onion, and garlic.
–Recipe from Taste of Home, contributed by Bernice Baldwin