Ingredients

• 2 medium carrots, julienned
• 1 medium zucchini, cut into 1/4 inch slices
• 1 summer squash, cut into 1/4 inch slices
• 1 medium onion, sliced
• 1/2 cup sliced celery
• 1/2 cup sweet red pepper, julienned
• 1/2 cup green pepper, julienned
• 2 garlic cloves, minced
• 1 teaspoon salt
• 2 tablespoons vegetable oil (I use olive oil)
• 28 -56 ounces spaghetti sauce (1-2 28 oz. jars)
• 14 lasagna noodles, cooked and drained
• 4 cups shredded mozzarella cheese
• 1 cup broccoli floret