9 lasagna noodles
1 (16 oz.) jar Ragu spaghetti sauce
1 (16 oz.) can corn
1 c. onion, diced
1 tbsp. crushed garlic
1/2 c. each carrots, broccoli, celery, bell pepper, mushrooms and cauliflower, diced
1 tbsp. basil
1 tbsp. oregano
1 tbsp. parsley flakes
1/2 c. Mozzarella cheese, shredded
1/2 c. sharp Lite Line Cheddar cheese, shredded

Cook pasta according to directions on box. Drain and set aside. Steam vegetables for 3-5 minutes until tender. Drain liquid from vegetables and return to pan. Add spaghetti sauce and corn; simmer until thoroughly heated.

Spray bottom of 9 x 13 inch pan with cooking spray. Starting with noodles, layer cooked noodles and sauce mixture three times. Top with shredded cheeses. Bake at 350 degrees for approximately 50 minutes.

NOTE: This casserole freezes well. Several can be made at one time and then frozen to use later. Serves 8.