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 c. broccoli florets
1/2 c. sliced celery
1/2 c. julienned sweet red pepper
1/2 c. julienned green pepper
2 garlic cloves, minced
1 tsp. salt
2 tbsp. vegetable oil
1 (28 oz.) jar spaghetti sauce
14 lasagna noodles, cooked and drained
4 c. (16 oz.) shredded Mozzarella cheese

In large skillet, stir-fry the vegetables, garlic and salt in oil until crisp-tender. Spread 3/4 cup spaghetti sauce in a greased 13 x 9 x 2-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°F for 60 to 65 minutes or until bubbly. Let stand for 15 minutes before cutting.

Yield: 12 servings.