INGREDIENTS
1 cup
Broccoli florets, fresh
2
Carrots, medium
1/2 cup
Celery
2
Garlic cloves
1/2 cup
Green pepper
1
Onion, medium
1
Summer squash, cut into 1/4-inch slices, yellow
1
Zucchini, cut into 1/4-inch slices, medium
3 1/2 cups
Spaghetti sauce
14
Lasagna noodles, cooked and drained
1/2 cup
Red pepper, sweet
1/2 tsp
Salt
2 tbsp
Canola oil
4 cups
Mozzarella cheese, part-skim