Very Veggie Lasagna

Serves: 11
Total Calories: 382


9 lasagna noodles, uncooked
2 tablespoons olive oil
1 bunch broccoli, cut into bite-size flowerets
2 carrots, peeled and cut into thin sticks
2 zucchini, thinly sliced
2 yellow squash, thinly sliced
1 onion, sliced
1/2 green pepper, thinly sliced
1/2 red pepper, thinly sliced
2 cloves garlic, minced
salt and pepper to taste
1 (28-ounce) jar pasta sauce, divided
4 cups shredded mozzarella cheese, divided


Cook lasagna noodles according to package directions; drain. Meanwhile, heat oil in a large skillet or wok over medium-high heat. Add vegetables, garlic, salt and pepper to skillet. Cook and stir until crisp-tender, about 10 minutes. Spread 3/4 cup pasta sauce in a greased 13"x9" baking pan. Arrange 3 lasagna noodles over sauce; layer with 1/3 each of vegetable mixture, pasta sauce and cheese. Repeat layers 2 more times, ending with cheese on top. Cover and bake at 350 degrees for 60 to 65 minutes, until hot and bubbly. Let stand for 15 minutes before cutting into squares.

Tip: A can’t-go-wrong mix of vintage and new tableware is always a fun and different way to serve up go ahead and choose all your favorites.

Nutritional Facts:

Serves: 11
Total Calories: 382
Calories from Fat: 176

This Very Veggie Lasagna recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.

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