Tasty Tuesday! (2)

Alright peeps...time to talk about my other favorite thing to do...COOK!  Eventually I'm going to try to post pictures and such to show you my dishes, but I didn't have much time this week.  I wanted to make sure I had this ready for you.  This recipe is absolutely delicious and great for picky eaters.  I love it!

Very Veggie Lasagna

Ingredients

• 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 cup fresh broccoli florets
• 1/2 cup sliced celery
• 1/2 cup julienned sweet red pepper
• 1/2 cup julienned green pepper
• 2 garlic cloves, minced
• 1/2 to 1 teaspoon salt
• 2 tablespoons canola oil
• 1 jar (28 ounces) Alfredo sauce
• 14 lasagna noodles, cooked and drained
• 4 cups (16 ounces) shredded part-skim mozzarella cheese

Directions

• In a large skillet, stir-fry the vegetables, garlic and salt in oil until crisp-tender.
• Spread 3/4 cup Alfredo sauce in the greased 13-in. x 9-in. baking dish. Arrange seven noodles over sauce, overlapping as needed. Layer with half of the vegetables, Alfredo sauce and cheese. Repeat layers.
• Cover and bake at 350° for 60-65 minutes or until bubbly. Let stand for 15 minutes before cutting.

This recipe is awesome!  I use fresh veggies from our garden to offset the cost, but it's great for something different and a new take on lasagna.  If I could remember where I originally found it I would post the link, but I've had it for so long I can't find it.