12 oz. dried lasagna noodles
1/2 c. chopped onion
1/2 c. diced celery
1 clove garlic, minced
2 tbsp. vegetable oil
1/2 c. diced zucchini
1/2 c. diced carrots
1 (28 oz.) can crushed tomatoes
1 (6 oz.) can tomato paste
1/2 c. water
1/2 tbsp. basil
1 tsp. crushed oregano
1 lb. Mozzarella, grated

Cook lasagna noodles according to package directions. Drain. In saucepan, saute onion, celery, and garlic in oil until tender. Add zucchini, carrots, tomatoes, tomato paste, water and seasonings. Simmer 15 minutes.

In oiled 9 x 13 inch baking dish, layer lasagna, vegetables sauce and cheese. Repeat layers, ending with cheese. Bake at 350 degrees for 30-40 minutes. Let stand 10 minutes before cutting.