Veggie Lasagna

Ingredients

• 1 teaspoon salt
• 3 Tablespoon olive oil, divided
• 2 garlic cloves, minced
• 1 medium onion, diced
• 2 medium carrots, sliced thin
• 1/2 cup sliced celery
• 1 medium zucchini, cut into 1/4 inch thick slices
• 1 summer squash, cut into 1/4 inch slices
• 1/2 cup sweet red pepper, julienned
• 1/2 cup green pepper, julienned
• 1/2 teaspoon oregano
• 1 teaspoon butter
• 1 teaspoon salt
• 2 Tablespoons olive oil
• 1- 28 ounce jar spaghetti sauce
• 9-1294 cups shredded mozzarella cheese
• small handful of fresh dill, chopped
• (Serves 6)

Directions

1. Set a large pot of water to boil over high heat. Add 1 teaspoon of salt and 1 tablespoon olive oil.
2. Once boiled, add lasagna noodles and cook according to package directions.
3. When cooked, plunge the noodles in cold water and set aside.
4. In a skillet set over medium high heat, heat 2 tablespoons olive oil.
5. Add garlic and onion and cook until fragrant, about 2 minutes.
6. Add the carrots and celery. Cook for 5 minutes, until beginning to get tender.
7. Add the zucchini, summer squash, both red and green peppers and oregano.
8. Saute for 5 minutes until vegetables are beginning to get tender. Be careful not to cover cook the vegetables at this point.
9. Preheat oven to 350°F.
10. Grease a 9x13 inch baking dish with butter.
11. Spread 1/2 cup spaghetti sauce evenly over the bottom of the baking dish.
12. Arrange a layer of noodles over the sauce, overlapping slightly.
13. Place a layer of the cooked vegetables over the noodles. Cover with 2/3 cup of the spaghetti sauce.
14. Continue layering the remaining noodles, vegetables and sauce.
15. Once finished layering, top with mozzarella cheese.
16. Cover with aluminium foil and bake for 1 hour.
17. Once cooked, remove from oven and sprinkle with dill.
18. Let lasagna stand 15 minutes before serving.