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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