Very Veggie Lasagna Recipe

1 medium zucchini, cut into 1/4-inch slices

1 yellow summer squash, cut into 1/4-inch slices

1 medium onion, sliced

1 cup fresh broccoli florets

1/2 cup sliced celery

1/2 cup julienned sweet red pepper

1/2 cup julienned green pepper

2 garlic cloves, minced

1/2 to 1 teaspoon salt

2 tablespoons canola oil

1 jar (28 ounces) spaghetti sauce

14 lasagna noodles, cooked and drained

4 cups (16 ounces) shredded part-skim mozzarella cheese