Katie's Vegetarian Lasagna
1 pkg lasagna noodles
2 jars pasta sauce-any type you like!
1 pkg shredded Cheddar cheese (8 oz)
1 pkg shredded Mozzarella cheese (8 oz)
1 small can diced Italian style tomatoes
1 large container Ricotta cheese
1 onion- chopped
1 zuchinni- sliced
1 summer squash-sliced
1 8 oz. pkg mushrooms-sliced
1 handful sundried  tomatoes-chopped
1 red pepper-chopped
fresh basil-chopped
3 cloves of garlic

In a large frying pan saute with a little amount of olive oil for about
10              minutes on low heat:  onion, garlic, pepper, zuchinni, squash
&                 mushrooms
Add can of tomatoes and simmer for 5 minutes
Add basil and sundried tomatoes and simmer 5 minutes
The filling should be a bit watery- the uncooked noodles will soak it up.

In a 9x14 pan, line the bottom with a layer of pasta sauce
Place uncooked noodles on top to make the layer
All of the Ricotta cheese for next layer
Sprinkle some mozzarella on top
Next, thin layer of sauce on cheese
Another layer of uncooked noodles
Next the vegetable filling
Then layer of sauce
Layer of Mozzarella
Layer of uncooked noodles
Thick layer of sauce
Last layer the Cheddar cheese.

Cover and put in refrigerator over night
Bake at 375 for 45 minutes, covered and 30 minutes
uncovered                      until bubbly