Veggie Lasagna

This is a good way to get your veggies but also have a good filling meal, and for 2 people you can have left-overs for a few days. You really could use any veggies you wanted, get creative!

Veggie Lasagna
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1 box No boil lasagna noodles
2 cans spag sauce
motz cheese
parm cheese
cottage cheese or ricotta
egg
herbs
zuchinini
yellow squash
mushrooms
red and green pepper
onion
acorn squash
garlic

Cut the squash in half and take the seeds out.  Put it meat side down in a glass baking dish with an inch of water and microwave about 12 minutes until really soft.  Set aside and let cool.  Dice the zucchini, squash, mushrooms, peppers and onion.  Cook in a saute pan until cooked but still semi crisp with the garlic.  Set aside.  Using the recipe on the box for a guide mix the cheeses and egg with the herbs.  Smash up the squash and add it to the cheese mixture.  Follow the recipe on the box for layering the sauce, cheese mix, and noodles and use the veggies where it calls for meat.  Bake as directed on the box, usually for most of the time with foil on and the last few minutes with it off.