Summer Vegetable Lasagna

1 zucchini, sliced
1 yellow squash, sliced
1 1/2 cups sliced mushrooms
1 green bell pepper, cut into 1/2 inch strips
1 pkg lasagna noodles, oven ready
1/2 - 1 pound mozzarella cheese, shredded
1 (26 oz) jar preferred spaghetti sauce
Salt and pepper to taste
Grated parmesan cheese

Preheat oven to 375.  In olive oil, sauté zucchini and yellow squash until cooked.  In a different skillet, with olive oil, sauté mushrooms and bell pepper until cooked.  Spoon a thin layer of tomato sauce over bottom of 13x9 dish.  On top of sauce, arrange a layer of pasta- covering the bottom of the pan completely.  Next, arrange the zucchini/squash.  Spoon a layer of sauce, spread 1/3 of mozzarella.  Salt and pepper to taste.  Add another layer of pasta.  Add mushrooms/peppers.  Another layer of sauce, mozzarella, salt and pepper.  Top dish with one last layer of pasta, sauce and mozzarella. Top with lots of parmesan..  Cover with foil and bake 30 minutes.  Uncover and bake for 15 minutes.

Serves 4

Honey Glazed Carrots

1 1/2 cups baby carrots
3 Tbsp honey
2 Tbsp brown sugar
1 tsp lemon juice

Place 1 inch of water in saucepan; add carrots.  Bring to a boil.  Reduce heat; cover and simmer for 8-10 minutes.  Drain.  In skillet, combine honey, brown sugar and lemon juice.  Cook and stir until bubbly.  Add carrots and stir until coated. 

Serves 2