Veggie Lasagna
9 lasagna noodles
1 (16 oz.) jar Ragu spaghetti sauce
1 (16 oz.) can corn
1 cup onion,diced
1 Tbsp. crushed garlic
1/2 cup each carrots, broccoli, celery, bell pepper, mushrooms and
cauliflower, diced
1 Tbsp. basil
1 Tbsp. oregano
1 Tbsp. parsley flakes
1/2 cup Mozzarella cheese, shredded
1/2 cup 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" pan with cooking spray.
Starting with noodles, layer cooked noodles and sauce mixture three
times. Top with shredded cheeses. Bake at 350 F. for
approximately 50 minutes. Serves 8.
NOTE: This casserole freezes well. Several can be made at one time and
then frozen to use later.
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